In a large skillet, heat the oil over high heat. Once hot, add the pork and chicken livers and cook, stirring, until browned.
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.
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.
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.
Add the rice (recipe below), the remaining 1 1/4 cups broth, the scallions, and parsley. Stir until the liquid is absorbed and the rice I heated through.