In a large skillet or wok, heat oil and water from annatto. Sauté garlic and onions until brown. Add pork, liver, chorizo de Bilabo, tomatoes, bell pepper, paprika, patis and the stock. Cover and bring to a boil. Simmer until pork is tender. About 20 minutes. Add chickpeas, potatoes and raisins. Boil 2 minutes.
Ingredients:
- ½ kilo pork, cubed
- ¼ kilo pork liver, cubed
- 5 pieces chorizo de Bilbao, cut into pieces
- 4 potatoes, sliced
- 1 green pepper, diced
- 1 red pepper, diced
- 1 cup chickpeas
- ¼ cup raisins
- ½ teaspoon paprika
- 1 cup pork or chicken stock
- 2 teaspoons patis
- 2 tablespoons oil
- 1 tablespoon annatto soaked in 1 1/3 cup water
- 3 tomatoes, diced
- 1 head garlic, minced
- 1 medium onion, diced
- salt, to taste
- pepper, to taste
Cooking Directions:
1
2
Salt and pepper to taste. Serve hot with rice.
