In a pan over medium heat, melt the butter. Add the onion,scallions, garlic and bell pepper. Cook, stirring occasionally, until the vegetables are soft and translucent, 3 to 4 minutes. Season with salt and pepper.
Meanwhile place the pork and chicken in the food processor or a meat grinder. Process for a couple minutes or until ground and set aside.
Remove the vegetables from the heat and stir in the cumin, thyme, ground pork and chicken.
In a large bowl, combine the eggs, aliuños sauce, ¼ cup of the bread crumbs and the chicken broth and whisk to blend. Add the meat mixture to the eggs mixture and mix well. Place the rest of the bread crumbs in separate bowl.
Form small balls with the mixture and place a ziti past in the middle of the ball. Roll the ball in the bread crumbs. Set the croquette on a plate. Repeat with the remaining mixture.Place in the fridge to rest for at least one hour.
In a large pot heat enough oil to cover the croquettes, over medium-high to 365°F. Carefully place 3 or 4 croquettes in the hot oil (do not crowd the pan) and cook, turning as needed, until golden brown, 3 to 4 minutes. Repeat with the remaining croquettes. Serve hot with salsa rosada on the side.