1. Pour some sunflower oil into a large pot and let it heat up for a minute. Throw in the fresh pork and beef and brown the on all sides to keep the juices in. Put the meat in a bowl and set aside.
2. In the same pot, add a little more sunflower oil and toss in the bell pepper, tomatoes, and the diced onion. Sauté stirring occasionally, until onions and pepper start to turn brown. Add half of the crushed garlic and sauté for another minute.
3. Place the meats, and chicken in the same pot, pig trotter on top, cover with water and bring to a boil. Skim the foam from the surface, if any.
4. Lower the flame until your pot is just slightly bubbling, throw in the crushed peppercorn, salt, bay leaves and hot peppers, cover (leaving a small sliver for steam to escape) and simmer for one hour.
5. Add the chick peas (drained), whole onion, carrots, leaks and sausages. In my case they ended up being Dominican longanizas. I could not find any morcilla so I skipped that. Add the two glasses of wine, cover and simmer for 45 more minutes.
6. Add the potatoes (in my case Idaho potatoes, scrubbed and pricked with a fork to let out steam), and simmer for another 45 minutes.

Bon Apetit!