Place the meat, bay leaves, garlic, onion and chicken stock in a pressure cooker set over high heat. Cook until the meat is tender and easily shreddable, about 35-40 minutes. If you do not have a pressure cooker, place ingredients in an oven-safe pot with a lid and braise at 325°, until meat is tender and shreddable, 2-2 ½ hours. Once meat is braised, shred with a fork.

Heat the olive oil in a medium pot over high heat. Add the red and green bell pepper and sauté for 5 minutes to soften. Add the onion and garlic and sauté for 3-5 more minutes. Add the tomato puree, wine, cumin, smoked paprika, salt and pepper. Cover and cook over medium heat for 15 minutes until the sauce thickens.

Add the meat and stir to combine with the sauce. Add the bay leaf. Cover and cook for 5 minutes. Taste and adjust for seasoning.

Serve immediately with rice (see below), freshly sliced avocado, and tostones.

Heat the oil and crushed garlic clove over medium heat in a medium saucepan. Add rice and mix to coat with oil. Add 4 cups of water and ½ teaspoon of salt. Cover and simmer over medium heat for 15 minutes. Turn off heat and let sit for 5 more minutes. Fluff and serve.