Tamale stuffed crust pizza with red chili pork, pepperoni and green chilies

Cut the pork shoulder into inch-and-a-half square pieces, keeping the fat.

Season with salt and pepper, then a little more kosher salt and pepper.

Brown the cubes in a pot with a little oil in two batches, browning the outside only, not cooking through; remove.

Turn the heat down; toast garlic cloves 30 to 45 seconds, then add the seeded guajillo and ancho chilies for a quick toast.

Kill the heat, pour water over, and simmer gently until the chilies soften.

Blend the softened chilies with the garlic and some of the cooking liquid until smooth; add cumin, oregano, apple cider vinegar, a hint of sugar and chicken stock and blend again.

Return the pork and its juices to the pot with the sauce and simmer uncovered, stirring every 5 or 10 minutes, until the pork is super tender and shreddable; said as '30-40 minutes', then 'this took about an hour and a half. Maybe an hour and 45... just go until it's this'.

Take out only enough pork to go around the edge of the pizza and shred it fine.

Mix a simple cold pizza sauce of crushed tomatoes, olive oil, salt and pepper, with no oregano or basil.

Mix a cup of masa with a little baking powder and kosher salt, then warm water to a play-doh consistency, and a tablespoon of olive oil.

Form a ball on parchment, flatten, cover with more parchment and roll to about an eighth of an inch thick.

Lay a border of shredded pork around the edge, bring the dough up and over to encase it, and trim the excess.

Bake five or six minutes to firm up before topping; 'my oven's at four and a quarter'.

Top with a little sauce ('do not go crazy'), mozzarella, diced Hatch green chilies, plenty of pepperoni and more green chilies.

Bake ten to twelve minutes until it looks right; 'my oven, 500 degrees, took longer than I thought'.

If the bottom is not done, finish a couple of minutes on a flat top; cut and serve.