CALLOS

Ingredients
6 segments garlic, crushed                                 1/2 medium onion, sliced
5 tbsp. lard                                                       1/4 cup tomatoes sliced
1 chorizo de bilbao sliced                                  1 cup liver, sliced
3/4 cup lapay, sliced                                          1/4 kilo potatoes, cut into cubes
1 medium carrots, cut into cubes                        1/2 cup peas
1 medium green red pepper, cut into narrow strips
1/2 pork pata, cooked, boned and sliced
Cook pata in 5 cup water until tender.
Sauté garlic onion, tomatoes and chorizo.
Add pata, liver, potatoes and carrots.
Cover and cook over low heat for 5 minutes.
Add broth.
Covers and cook 5 minutes.
Serve hot.
Serve 6.