Pork and Liver Stew

Begin by filling a large container with water and adding a moderate amount of salt; then, bring the mixture to a rolling boil. Next, gently place pork chops into the boiling water and return it to the boil. Continue cooking the pork chops in the boiling water for 5 minutes, then carefully remove them and set them aside to cool down. Remove a cup of the cooking liquid from the pot and reserve it for future use. Once the pork chops have cooled to the point where they can be handled, cut them into small, manageable pieces.

Return the water to a boil; then, add pork liver to the pot and cook at a rolling boil until it becomes tender, taking around 7 to 10 minutes. Drain off the excess liquid and set the liver aside to cool; cut it into small, bite-sized pieces.

In a large skillet, heat a moderate amount of olive oil over medium heat; then, cook and stir the onion and garlic in the hot oil until they become tender, approximately 5 minutes. Combine the cooked pork chops with the onion and garlic; cook and stir together for another 5 minutes. Add a pinch of salt and pepper to taste. Introduce the tomatoes and reserved broth into the mixture; cover it with a lid and cook for 10 minutes. Stir in the cooked pork liver, garbanzo beans, raisins, and potatoes; cover it again and let it simmer until the potatoes are tender enough to be pierced with a fork, taking around 10 minutes.