Riojan Potatoes, Marisa Style

3 cloves garlic, peeled
½ cup finely chopped parsley
1 tablespoon white wine
4 pounds (about 8 medium) Yukon Gold potatoes, peeled
1 cup olive oil
1 large yellow onion, roughly chopped
10 ounces lamb rib, cut into 2-inch cubes (or lamb loin in 1-inch cubes)
10 ounces pork loin, cut into 1-inch cubes
1 teaspoon salt, plus more to season
Freshly ground black pepper
½ teaspoon smoked sweet paprika
2 small bay leaves
1 cup chorizo, cut into 12-inch slices
1 tablespoon flour
2 green bell peppers, cored and cut into pieces 1 12 inches long by 12 inch wide
½ dried red choricero pepper, seeded and finely chopped, or dried ancho or New Mexico chilies

Nutritional Information
- Nutritional analysis per serving (6 servings)
  897 calories; 62 grams fat; 15 grams saturated fat; 37 grams monounsaturated fat; 6 grams polyunsaturated fat; 59 grams carbohydrates; 8 grams dietary fiber; 4 grams sugars; 25 grams protein; 74 milligrams cholesterol; 585 milligrams sodium

Serves 6

Fill a kettle with water and bring to a boil. In a mortar and pestle, mash 2 garlic cloves and the parsley to make a coarse paste. Add the wine and 1 tablespoon water; continue mashing until smooth.
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.
Place a 6-quart Dutch oven over medium heat and add the oil. Thinly slice the remaining garlic clove. Add the garlic and onion to the pan and sauté until translucent, about 3 minutes. Season the lamb and pork with salt and pepper. Raise heat to medium-high; sear the lamb and pork on all sides.
Add the potatoes, salt, paprika, bay leaves and 2 tablespoons of the mashed-parsley mixture (reserve the rest for another use). Add enough boiled water to just cover ingredients. If the chorizo is firm, add it now; if soft, add it toward the end of cooking. Return to a boil and cook for 5 minutes, then simmer, partly covered, until the potatoes are tender, about 30 minutes. Stir the flour into the sauce and simmer for another 5 minutes.
Fold in the green peppers and choricero pepper. If needed, add more water to just cover the ingredients. Simmer until the peppers are tender, 5 to 10 minutes. Season with salt and choricero pepper to taste.

1 hour 15 minutes