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Make the masa by mixing the Maseca, salt, and water until hydrated.
Make the filling by cooking the pork, then blending it with the tomato chicken bouillon, and mixing with the shredded mozzarella.
Make the curtido by mixing the chopped cabbage, shredded carrot, apple cider vinegar, water, oregano, and salt. Let it rest for 3 hours.
Make the salsa roja by blending the tomatoes, serranos, garlic powder, cumin, onion, and salt.
Assemble the pupusas by taking a ball of masa, pressing it into a disc, adding the filling, and sealing the edges.
Cook the pupusas on a griddle or pan with a little oil for 5-6 minutes per side until puffed up and crispy.