• 1/2 kilo pork, cut into small chunks
  • 5 pieces chorizo Bilbao (cut in small pieces)
  • 1/4 kilo pork liver, cut into small cubes
  • 1 cup chickpeas
  • 1 green and 1 red bell pepper, diced
  • 4 potatoes, peeled, cut in small cubes, fried
  • 1/4 cup raisins
  • 3 tomatoes, diced
  • 1 medium size onion, diced
  • 1 small head of garlic, minced
  • 1 cup pork or chicken stock
  • 3 tablespoons oil
  • 2 teaspoons of patis
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  1. Heat the cooking oil in a pan.
  2. Sauté the onions and garlic. Add the pork, chorizo de Bilbao, liver, paprika, bell pepper, tomatoes, patis and the stock.
  3. Cover the pan and bring to a boil. Let simmer until the pork is tender, usually takes about 20 minutes.
  4. Add the raisins, potatoes and chickpeas. Let boil for an additional 2 minutes.
  5. Add salt and pepper for flavor.
  6. Best served when hot along with plain white rice.
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