For the broth and meats

• 5 liters of water
• 1 kg (2.2 lb) of beef
• 1 kg (2.2 lb) of boneless pork (leg)
• 1 hen
• Heart and gizzards of the hen (optional)

For the spice paste

• 6 sprigs of parsley
• 6 allspice berries
• 4 sprigs of fresh oregano
• 1 bay leaf
• 1 cinnamon stick
• 3 cloves
• 3 cloves of garlic
• 1/2 nutmeg, grated
• Salt, to taste

For the base

• 3 tablespoons of butter
• 1 tablespoon of oil
• 1 red onion, chopped
• 7 tomatoes, peeled, seeded, and chopped
• 1/2 ají amarillo, deveined, seeded, and chopped
• 200 g of botija olives
• 1/2 cup of golden raisins
• 4 tablespoons of blanched ground almonds
• 2 tablespoons of sugar
• 1/2 cup of sweet wine

To serve

• Fried bread
• 2 hard-boiled eggs