Chamorro comiteco

Preparation

1. Clean the guajillo chili and the ancho chili and hydrate them in hot water for 5 minutes, then blend with garlic, thyme and pepper.
2. Wash the pork stalks.
3. Place the stalks in a pot, add the previous preparation, the bay leaves, salt and add water, cook over medium heat.
4. Remove the cooked pork stalks from the pot and reserve.
5. Picles: Wash the carrots, then peel them, cut them into strips and slice the onion. In a saucepan, fry the onion and garlic then add the carrot, spices, sugar, salt and vinegar; cook until vegetables are soft; check seasoning.
6. Assembly: serve the chamorros with the picles and the sweet and sour sauce, accompany with crisps.