These delicious pupusas de chicharron are stuffed with a flavorful pork and cheese filling.
Chop the pork into small chunks. Put the chunks in a large bowl and add the garlic powder, onion powder, oregano (crush between palms) and chicken bouillon. Mix well with your hands to make sure all the meat is coated.
Heat up a skillet over medium heat. Add the meat and the 3/4 cup of water. Cover and cook for 40 minutes.
Remove the lid and let all the liquid evaporate. Let the meat brown in it's own fat for about 20 minutes. If the meat didn't release enough fat add about 2 tbs of vegetable oil to the skillet and let the meat brown in it. Stir and flip the pork pieces often. Set aside.
Put the six roma tomatoes in a pot and cover with water. Bring to a boil over medium high heat. Let boil for about 5 minutes or until the skins start to peel. Remove from heat.
Transfer the tomatoes to a blender. Pour out the water from the pot. Add the piece of onion, peeled garlic cloves and chicken bouillon to the blender. Blend until smooth.
Make sure the pot is dry and heat up the olive oil in it over medium heat. Once hot add the salsa and let fry for a couple of minutes. Then reduce heat to low and let simmer for about 10 minutes.
Chop up the bell peppers, onion and tomatoes and put them in a bowl along with the garlic cloves.
Add half of the bell pepper mix to the blender and add half of the pork chunks. Then blend. Add a little water if necessary to get it blending. Transfer the blended meat to a bowl. Then repeat with the remaining bell pepper mix and pork.
Heat up the same skillet used to cook the pork over medium heat. Add the blended meat to the skillet and cook for about 7 minutes. Taste for salt and add some if needed. Then remove from heat and let cool for about 30 minutes.
In a large bowl add the masa harina and chicken bouillon. Mix well.
Slowly add the water and mix with your hands for about 5 minutes or until you get a smooth and moist dough.
Form the dough into equal sized balls. You should get between 20-25 balls depending on how big you make them.
Put one dough ball between two sheets of plastic (I used a ziploc bag I cut open). Use a heavy pot to flatten the ball a bit (don't make it too flat).
Add a spoonful of the chicharron (blended pork meat) to the center of the masa. Then add some of the shredded cheese.
Next fold the dough as if making an empanada. Then shape it back into a ball.
Now wet your hands in some water or oil and use the palms of your hands to flatten the ball into a thick tortilla.
Place the uncooked pupusa on a large baking sheet and repeat the above steps with the rest of the dough balls.
Heat up a skillet over medium heat. Coat the skillet with a little oil. Once the skillet is hot add the pupusas. With my skillet I'm able to do 3 at a time.
Cook the pupusas for 6-7 minutes. Then flip them and continue to cook for another 6-7 minutes.
Transfer the cooked pupusas to a large baking sheet and cook the rest of the pupusas.
Serve the pupusas with curtido and salsa and enjoy. Refrigerate any leftovers.