1 pound boneless pork roast, cubed
1 onion, sliced
2 cloves garlic, sliced
1 (28 ounce) can diced tomatoes with juice
1 (4.5 ounce) can tomato paste
1/4 cup Worcestershire sauce
1 (4.5 ounce) can tomato paste with liquid
1 teaspoon olive oil
1 tablespoon minced fresh parsley
1 teaspoon ground black pepper
3 cloves garlic, minced
1 (8 ounce) can tomato juice concentrate
1 pound beef liver, sliced and diced
In a large saucepan, cover pork with water. Bring to a boil. Cook over medium-low heat, stirring occasionally, until reduced by half. Remove from heat. Remove the pork, slice and set aside. Cook onion and garlic in olive oil to prevent browning. Reduce the tomatoes by half, and transfer to the same pan. Cook and stir until beginning to brown.
Add tomato juice concentrate, tomatoes, tomato paste, Worcestershire sauce, tomato paste with liquid and olive oil. Bring to a boil, stirring occasionally, until just barely thickened. Reduce heat to low and stir in garlic and parsley. Reduce heat by half to medium-low. Cook and stir until onions are tender. Remove pork from pan and brown the fat from the sides of the pan. Transfer meat to a serving platter. Add meat juices, tomato juice concentrate, broth and tomatoes. Return the skillet to medium-low heat; add water if necessary. Reduce heat to medium-low and stir continuously until the chicken is cooked through. Remove bacon, using a slotted spoon, and chop.
Stir wine a la Calmente into the skillet. Slice meat into right portion, scoop meat into left portion, and spoon sauce over meat. Return the meat mixture to the saucepan.
Return the bacon, onion, garlic, tomato juice concentrate, beef liver, tomatoes and wine. Return the skillet to medium heat. Add enough water to cover meat and vegetables. Stir until juices are fully absorbed. Pour over meat and vegetables.