Fill a kettle with water and bring to a boil. In a mortar and pestle, mash 2 garlic cloves and the parsley to make a coarse paste. Add the wine and 1 tablespoon water; continue mashing until smooth.
02Cut the potatoes into chunks by inserting a paring knife about halfway through each, then twisting the blade so that a chunk (roughly 1 1/2 inches in diameter) breaks off.03Place a 6-quart Dutch oven over medium heat and add the oil. Thinly slice the remaining garlic clove. Add the garlic and onion to the pan and sauté until translucent, about 3 minutes. Season the lamb and pork with salt and pepper. Raise heat to medium-high; sear the lamb and pork on all sides.04Add the potatoes, salt, paprika, bay leaves and 2 tablespoons of the mashed-parsley mixture (reserve the rest for another use). Add enough boiled water to just cover ingredients. If the chorizo is firm, add it now; if soft, add it toward the end of cooking. Return to a boil and cook for 5 minutes, then simmer, partly covered, until the potatoes are tender, about 30 minutes. Stir the flour into the sauce and simmer for another 5 minutes.05Fold in the green peppers and choricero pepper. If needed, add more water to just cover the ingredients. Simmer until the peppers are tender, 5 to 10 minutes. Season with salt and choricero pepper to taste.