Riojan Potatoes, Marisa Style

• 3 cloves garlic, peeled
• 1/2 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
• 1/2 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
• 1/2 dried red choricero pepper, seeded and finely chopped, or dried ancho or New Mexico chilies

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

garlic, parsley, white wine, potatoes, olive oil, yellow onion, lamb, pork loin, salt, freshly ground black pepper, paprika, bay leaves, chorizo, flour, green bell peppers, red choricero pepper

Taken from cooking.nytimes.com/recipes/8143 (may not work)