In a large skillet, heat the oil over high heat. Once hot, add the pork and chicken livers and cook, stirring, until browned.
3 tbsp vegetable oil, 8 oz ground pork, ¼ cup chicken livers
Add salt, pepper, and chili powder and stir often, but not constantly: The idea is to get the meat to stick to the pan and get a little crusty.
1½ tsp Kosher salt, ½ tsp ground black pepper, ½ tsp chili powder
Add 1/4 cup of the chicken stock and simmer until it has evaporated, allowing the meat mixture to get browned and crusty and stick to the pan once again.
1¾ cups chicken stock
Add the onion, celery, garlic, jalapeño, and oregano and cook, stirring, until the veggies are nicely browned and crusty and beginning to stick to the pan.
1 medium onion, 2 stalks celery stalks, 3 cloves garlic, 1 jalapeño, 1 tbsp oregano
Add the rice (recipe below), the remaining 1½ cups broth, the scallions, and parsley. Stir until the liquid is absorbed and the rice is heated through, about 5 minutes.
3 cups steamed rice, 1 bunch scallions, 2 tbsp parsley
Serve at once, garnishing with extra chopped scallions and hot sauce on the side.
Louisiana-style hot sauce