Creamy Corn Chowder with Pork Hock

Season the pork hock in a bowl with mayonnaise, tomato paste, BBQ seasoning, cayenne pepper, cumin, beer, salt, and baking soda. Mix well and set aside for about 1 to 2 hours.

Prepare the sauté base by finely chopping the garlic, red onion, Roma tomato, grated carrot, and cilantro stems.

In the pressure cooker, sear the seasoned pork hock until browned on all sides. Remove the meat and return it to the pot, adding the rest of the seasoning mixture left in the bowl.

Cover the pork hock with water in the pressure cooker, close the lid, and cook under pressure for 15 to 20 minutes after the liquid reaches a boil.

While the pork hock cooks, strip the kernels from the five ears of corn.

Separate one-third of the corn kernels and blend the remaining two-thirds in a blender with 1 liter of water until a smooth liquid is obtained.

When the pressure cooking time is complete, heat some fat in a large pot (caldeirão) and fry the diced Calabresa sausage.

Add the chopped vegetables and the reserved one-third of the whole corn kernels to sauté in the sausage fat until lightly browned.

Add the cooked pork hock (along with its cooking broth) and the blended corn liquid to the large pot. Add one and a half cups of water.

Mix all ingredients well and let it simmer for 15 to 20 minutes, stirring occasionally, until the chowder thickens slightly.

Finish the chowder by turning off the heat, adding the juice of two limes, adjusting the salt, and stirring in the chopped green herbs (parsley and chives).