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1
Fill a cooking pot with hot water, soak the poblano and guajillo peppers until they soften, strain and grind them.
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2
Grind and mix the garlic clove, cinnamon, ground clove, onion, salt, pepper, 1/4 cup vinegar, poblano pepper, and guajillo pepper in a large bowl. You will make a sauce.
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3
Marinate the pork legs with the sauce and let it sit overnight in the refrigerator.
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4
Pour 2 cups water in a pressure cooker.
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5
Cover the inner side of a metal strainer with aluminum foil and place the strainer with the marinated pork legs in it inside the pressure cooker.
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6
Put the lid on the pressure cooker, and let the pork legs cook at medium-high for 30 minutes after the steam starts to come out.
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7
Turn off the stove, remove the lid, let the pressure cooker cool off completely, and place the pork legs on a skillet.
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8
Grill the pork legs on the skillet on high until they brown, and turn off the stove.
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9
Boil the tomatoes on a cooking pot on high until they soften.
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10
Blend the tomatoes using a food processor/blender and strain them.
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11
Mix the pork stock (which is in the pressure cooker) with the tomatoes and 1/4 cup white vinegar in a cooking pot and cook on medium heat until the sauce thickens.
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12
Shred the pork legs and add them to the cooking pot. Let it boil for 10 minutes and turn off the stove.
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13
Serve over tortillas with lemon juice and hot sauce.
