Step 1

Bring water to a boil with the bay leaf. As soon as it starts boiling, turn off heat. Add cabbage and let sit for about 2 minutes. Drain.

Step 2

In a glass container, combine cabbage with rest of the ingredients. Let it sit for at least 4-6 hours before using.

Step 3

Season pork chunks with salt, pepper, cumin and garlic powder.

Step 4

Heat oil in a medium-size skillet to medium heat. Add pork chunks and cook until golden brown. Add water, cover and cook until all liquid has evaporated and pork is fully browned and crispy.

Step 5

After cooking is done, in a food processor, process pork chunks, tomatoes, onion and green peppers in batches. The consistency should be pasty and NOT too watery. This is the filling.

Step 6

In a medium bowl, combine masa harina, salt, pepper and water. Work the dough until dough is soft but still firm. You may need to adjust the water. Divide into 10 -12 balls. Set aside.

Step 7

Heat a comal or griddle over medium heat.

Step 8

In a small bowl, combine about 2 cups of water with a few drops of oil. (Yes, water and oil do not mix, but this mixture will prevent dough from sticking to your hands.)

Step 9

Wet your hands with water-oil mixture.

Step 10

Grab a ball of masa, flatten it out in your hands—very much like a thick tortilla—put a spoonful of chicharrón in the center. Bring edges of the “tortilla” to the center to “close it up” and flatten in between your palms.

Step 11

Cook each pupusa on the hot comal for about 2 minutes per side.

Step 12

Serve with curtido.