4 oz. bacon, roughly chopped 1 lb. flank steak, cut into 1 ½″-thick strips 1 lb. pork shoulder, cut into 2″ pieces 8 oz. bone-in, skinless chicken thighs Kosher salt and black pepper, to taste 1 large yellow onion, thinly sliced 1 green bell pepper, stemmed, thinly sliced 1 dried chile de arbol, stemmed 1 tbsp. ground cumin 1 tbsp. paprika 3 cloves garlic, thinly sliced ½ cup dry white wine 2 cups beef stock 1 16-oz. can whole peeled tomatoes, crushed ½ cup raisins 1 16-oz. can chickpeas, rinsed and drained 3 tbsp. finely chopped fresh oregano 3 tbsp. finely chopped fresh parsley
Render bacon in a 6-qt. Dutch oven over medium-high heat. Transfer bacon to a plate, leaving fat in pot. Season steak, pork, and chicken with salt and pepper. Working in batches, cook until browned on both sides, about 6 minutes; transfer to plate. Add onion, pepper, and chile; cook until soft, about 4 minutes. Add cumin, paprika, and garlic; cook for 2 minutes. Add wine; cook, scraping bottom of pot, for 1 minute. Return bacon and meats to pot with stock and tomatoes; boil. Reduce heat to medium-low; cook, covered, until all meat is very tender, 2–3 hours. Remove meats and shred (discard chicken bones); return to pot with raisins and chickpeas. Cook until sauce is slightly thickened, about 8 minutes. Stir in oregano and parsley before serving.