Mark each step after taking it to keep track of what has been done. Remember to follow each step in order.
Clean the pig´s head. Add to a large pot to cook alongside the lungs and liver with enough water to cover.
To the pot, add salt to taste, the thyme, and bay leaves.
Let the meats simmer for at least an hour and a half. Once cooked, remove the skin from the skull and dice the meat into small cubes. Do the same with the lungs and liver. Discard the nose, lips, and any inedible parts
Separately, wash the vegetables. Remove the seeds and devein the peppers.
In a large pot, simmer the bell pepper, tomatoes, miltomates, peppers, three garlic cloves, and half an onion.
Blend all the ingredients, except the meat, bay leaves, and thyme, until a thick, smooth sauce forms.
Season with salt and pepper to taste.
Take two cups of the broth and blend it with a piece of the liver and the flour. Set aside, as it will be added to the sauce later to thicken and give a richer flavor.
Finely chop the spring onions and one and a half onions. Once done, fry them using the lard. Add the achiote for color.
Once the onion is translucent, add the sauce to the same pan by straining it through a colander and sauté for five minutes.
Add some of the broth to the sauce to taste, then add the meats and let simmer.
Once it begins to simmer, add the liver mixture and stir to prevent lumps from forming.
Simmer for 10 more minutes before serving.
