Pozole

Directions

1. 1In 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. 2Soak the Ancho chilies and Guajillo chilies in hot water for 10 minutes or until soft.
3. 3In a blender, add the chilies, 2 cloves of garlic, and some of the liquid the meat has been cooked in. Puree until smooth.
4. 4Boil the rest of the meat broth and add the chili sauce. Strain if desired.
5. 5Add the corn kernels and more water as needed.
6. 6Bring to a boil and continue to cook until the kernels pop open. Add more water if needed. Season with salt.
7. 7Serve with lettuce, radish, lime juice, pepper flakes, and oregano.