Heat 3 tbsp of olive oil in a medium pan on medium heat. Add the chopped white onion and cook for about 5 minutes or until it's translucent. Add the chopped green onion and the garlic and cook for another 2 minutes. Now, add the chopped tomatoes and cook for about 8 minutes or until the tomatoes are fully cooked. Season with the food coloring, cumin, salt and pepper. If you notice that the hogao is a bit dry, you can add a little bit of water. Remove from the heat and set it aside.

In a large, deep pan or large pot, heat 3 tbsp of olive oil. Add the Colombian sausage and cook until it's golden brown. Remove it from the pan and set it aside leaving the fat drippings in the pan.

Add the chicken and pork meat into that same pan and sear them for a few minutes. Now, add the hogao (tomato sauce) and stir. Then, add the potatoes and the rice and stir again. Now you can add the water and the chicken stock. You can also use just water or just chicken stock. Add the sweet peas. Cover and bring to a boil on high heat. Once it's boiling, reduce the heat to low and cook for about 35-40 minutes total.

Halfway through the cooking process, check for seasoning and add salt to taste. Also, add the Colombian chorizo. If you notice that the rice doesn't have enough liquid, you can add more water. I usually add about 2 more cups (480 ml) of water. Cover once again until the rice is ready. The texture shouldn't be too wet or too dry, it has to have a texture similar to oatmeal.

5. Serve immediately. You can also serve it with chopped cilantro, avocado, fried green plantain chips and slices of boiled egg.