Preparation

• In a large, heavy skillet, heat the oil over high heat. Add the pork and liver and cook, stirring, until browned, 3 to 4 minutes. Stir in the salt, pepper, and chili powder to combine. Add 1/4 cup of the chicken stock and cook until evaporated, allowing the meat mixture to get browned and crusty once again and stick to the pan, an additional 5 to 6 minutes. (Resist the impulse to stir constantly: you want the meat to stick to the pan and get nice and crusty.)
• Add the onion, celery, jalapeno, garlic, and oregano and cook, stirring, until the vegetables are nicely browned and crusty and begin to stick to the pan, about 4 minutes. Add the remaining 1-1/4 cups stock and the rice, scallions, and parsley and stir until the liquid is absorbed and the rice is heated through, 3 to 4 minutes.
• Season with salt and pepper to taste and garnish with additional scallions and parsley, if desired.