Curanto En Olla (Steamed Seafood, Meats, Potato Bread, and Vegetables)

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1. 1Step 1: In a large bowl, combine chicken, peppers, garlic, oregano and about 1/2 teaspoon salt; toss to combine, cover, and marinate at least 4 hours or overnight in the refrigerator.
2. 2Step 2: Cut up 6 of the potatoes and boil in salted water until tender, about 15 minutes; drain and transfer to a bowl and mash.
3. 3Step 3: Meanwhile, cook salt pork over medium heat until crisp, about 15-20 minutes.
4. 4Step 4: Grate remaining potatoes with the larger holes of a box grater; squeeze out water and place in another bowl.
5. 5Step 5: Add HALF the mashed potatoes to the grated potatoes, 1 tablespoon butter, salt to taste; mix to combine.
6. 6Step 6: Form mixture into 8 balls; flatten each ball and place 1 teaspoon of the salt pork in the middle.
7. 7Step 7: Form potato around pork, then flatten again; set aside.
8. 8Step 8: Add remaining tablespoon of butter to remaining mashed potatoes, along with the flour; knead to mix well.
9. 9Step 9: Roll around in your hands to form 8 balls; flatten to 3-inch discs and set aside.
10. 10Step 10: Place mussels, clams, and wine in a large stockpot.
11. 11Step 11: Cover with a layer of individual cabbage leaves (you can leave them raw and gently pull them off; some tearing is fine, or microwave the cabbage a few minutes to make leaves more pliable).
12. 12Step 12: Place chicken, pork ribs, and sausage on top; cover with another layer of cabbage leaves.
13. 13Step 13: Arrange both types of potato cakes on top, along with the peas.
14. 14Step 14: Cover all with a damp towel and pot lid.
15. 15Step 15: Heat pot to boiling over high heat; reduce heat to medium and steam for 1 hour.
16. 16Step 16: To serve: arrange potato cakes and peas on a platter, then arrange the seafood and meats around them, on additional cabbage leaves.