Brown the pork in a pot over med-hi heat.

In the fat that is rendered from the meat, make a "sofrito" with the onion, pepper, tomato sauce, garlic and white cooking wine and simmer the pork over med-low heat, covered, about 30 minutes.

Add corn and water to your food processor and blend until you have a corn mash. Transfer to a bowl.

Transfer the pork to the bowl with the corn mush.

Season with salt and pepper, mix thoroughly.

Spoon the mixture into the corn husk, and make a packet by folding the leaf securely over the mixture and tie together with cooking twine.

Place tamales in a large pot of boiling water and cook for an hour OR place them in a pressure cooker with enough water to cover them, and cook for 15-20 minutes.