This is what you might call a strenuous adaptation of the Lalin Cocido from Galacia that John Barlow describes in Everything but the Squeal. I was going with all-local, humanely raised meat, so no snout, trotters, or ears for me, but I got some very good cuts of pork from Cherry Grove and some fine fresh chorizo from Fair Foods. The dish is, I think, as much attitude as cooking: quantity counts, and the main idea is to eat a LOT. We tried our best. . . .
Here's what it was (with recommended changes noted):
Ingredients
