For the Hogao: If using saffron, mix it 2 tablespoons of water in a small bowl and set aside.
Over medium heat, in a small or medium size sauce pot, heat achiote/annatto oil or canola oil.
Add all ingredients except the saffron water mixture, salt, pepper, and cumin. Saute for 2 minutes.
Add in saffron water (if using), salt, pepper, and cumin. Stir and cook for 20 minutes or until the sauce looks liquidy and the vegetables are tender.
For the Rice with Pork: Begin by making the stock. In a medium to large size pot or dutch oven combine water, pork loin rib meat, and pork chops. Bring the heat up to medium high and cook for 30 minutes.
Five minutes before the pork and water are done cooking, in a small skillet,saute the chorizo until brown and crisp; not burned. Then add it into the pork and water and stir to combine.
Add 1 cup hogao mixture, salt, black pepper, and white pepper. Stir to combine, taste and adjust seasonings.
Turn heat up to medium heat and add in rice and butter. Stir and cook for 20 minutes or until you’re able to see the rice and most of the liquid has evaporated.
Add in the chopped potatoes and stir to combine. Cover pot and cook for another 15-20 minutes or until the potatoes are tender. If necessary, add more water.
When potatoes are tender, turn heat off and stir in the chopped hard boiled eggs, cilantro, and parsley.
Top rice with remaining hogao, serve alongside with fried green plantains and sliced avocados.