Shambar Trujillano

season pork butt pieces with salt and pepper. On a big pot, heat up a little oil and sear all sides. Make sure they are nice and golden (caramelization is key!). put aside. deglaze with about a cup of water, and reduce until you have about 1/4 cup of liquid. add the ham hocks and pieces of pork butt and make a stock, about 2 hours, strain, separate the meat from the bones and put aside along with the pork butt pieces. Save the intensily flavored liquid. Heat up a little oil in a pot, and sweat onion until lightly caramelized. add garlic, aji and achiote. cook for 2 more minutes, make sure it does not burn. add beans, wheat berries, and chickpeas and stir. add the stock and simmer. halfway through the cooking, about 20 - 30 minutes, add the broad beans the oregano and the mint. cook until tender. When done add the separated ham hock meat and pork shoulder pieces and serve.