Heat the canola oil in a large, deep skillet over mdium heat. Add the ground pork and chicken livers to the skillet, and cook until browned, stirring occasionally. Sprinkle with the salt, pepper, and chili powder, and continue to cook. Stir once in a while, but allow the meat to stick to the skillet and become crispy. Pour 1/4 cup of the chicken broth into the skillet and cook undisturbed until completely reduced. Stir in the chopped onion, celery, minced garlic, jalapeño, and oregano, and cook, stirring, until the vegetables are golden brown and also sticking to the pan. Fold in the rice, the last 1 1/4 cups of broth, and the scallions and parsley. Cook, stirring, until the liquid is absorbed and the rice is warmed through.