Place the pork pulp and the ham hock with the bone in the pressure cooker and add enough water to cook it. Season with 1 clove of garlic, a piece of onion, and salt to taste. Cook for 45 minutes from the time the pot starts to release steam, and let it rest for 15 minutes to cool (this time is important as it allows it to finish cooking properly). Once cool, shred the meat finely with a fork and discard the bone. Save the broth.
On the other hand, remove the stems and seeds from the guajillo chiles and lightly fry them, as burning them makes them taste very bad.
Boil the ancho chiles a little, and when they are cool, remove the seeds properly.
The tortillas are passed through oil to soften them.
Grind all the chiles with the tortillas, 1 clove of garlic, and a little onion. Add a little hot water (the water you used to boil the ancho chiles can be used) to make it easier to grind. Set the mixture aside.
Put enough water and salt in a pot and boil the corn until it is soft.
In the same broth in which the meat was cooked, place it over low heat and incorporate the chili and tortilla mixture and the corn. Let it boil for about 10 minutes and then add the meat. Check if it needs more water, and if so, let it boil for another 10 minutes. Taste and season with chicken broth to your liking. Let it boil for another 20 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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