Pozole

Directions

1. In a pressure cooker, add the pork meat, plenty of water, garlic, onion, bay leaf, and salt to taste. Cook for 20 minutes, then remove the cooker from the heat for 15 minutes to let the pressure come down slowly.
2. Soak the Ancho chilies and Guajillo chilies in hot water for 10 minutes or until soft.
3. In a blender, add the chilies, 2 cloves of garlic, and some of the liquid the meat has been cooked in. Puree until smooth.
4. Boil the rest of the meat broth and add the chili sauce. Strain if desired.
5. Add the corn kernels and more water as needed.
6. Bring to a boil and continue to cook until the kernels pop open. Add more water if needed. Season with salt.
7. Serve with lettuce, radish, lime juice, pepper flakes, and oregano.