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1
Fill a kettle with water and bring to a boil.
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2
In a mortar and pestle, mash 2 garlic cloves and the parsley to make a coarse paste.
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3
Add the wine and 1 tablespoon water; continue mashing until smooth.
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4
Cut the potatoes into chunks by inserting a paring knife about halfway through each, then twisting the blade so that a chunk (roughly 112 inches in diameter) breaks off.
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5
Place a 6-quart Dutch oven over medium heat and add the oil.
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6
Thinly slice the remaining garlic clove.
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7
Add the garlic and onion to the pan and saute until translucent, about 3 minutes.
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8
Season the lamb and pork with salt and pepper.
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9
Raise heat to medium-high; sear the lamb and pork on all sides.
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10
Add the potatoes, salt, paprika, bay leaves and 2 tablespoons of the mashed-parsley mixture (reserve the rest for another use).
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11
Add enough boiled water to just cover ingredients.
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12
If the chorizo is firm, add it now; if soft, add it toward the end of cooking.
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13
Return to a boil and cook for 5 minutes, then simmer, partly covered, until the potatoes are tender, about 30 minutes.
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14
Stir the flour into the sauce and simmer for another 5 minutes.
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15
Fold in the green peppers and choricero pepper.
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16
If needed, add more water to just cover the ingredients.
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17
Simmer until the peppers are tender, 5 to 10 minutes.
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18
Season with salt and choricero pepper to taste.
