Combine pork, stock, onion, garlic, and bay leaves in a pot and simmer for one hour.
Preheat the oven to 200°C.
Toast chillies in a dry frying pan until blistered.
Soak toasted chillies in hot water for 20 minutes to soften.
Roast tomatoes and garlic in the oven until soft.
Toast cloves and peppercorns in a dry frying pan.
Blend chillies, tomatoes, garlic, spices, and soaking water into a smooth sauce and strain.
Toast pumpkin seeds and grind them into a powder using a food processor.
Toast and coarsely grind the dried corn or prepare the soaked chickpeas.
Fry the blended sauce in sunflower oil for 15 minutes.
Add sauce, corn, pumpkin seeds, and yerba santa to the pork and cook for 45 minutes until thickened.
Serve the stew with tortillas and green rice.