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1
Soak corn overnight then drain.
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2
Add it to 1 quart of water with a pinch of salt for taste and bring to boil.
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3
Simmer, covered, for about 2 hours adding more water if needed.
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4
While corn is cooking can Deveine and remove seeds from chilies then place in heavy skillet on low heat until soft, about 5 minutes.
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5
After soften place chilies in a pot with about 5 cups of water that is all ready at a boil.
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6
set aside to soak, covered in the water for about 20 minutes.
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7
Place cubes of pork in a large heavy bottomed stock pot and brown for around 6 mins on medium to high.
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8
Then for about 3 mins.drop it down to low heat and add the cloves of garlic and let them sweat.
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9
Add the Boiled corn pozole with its liquid in with the seared pork and garlic.
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10
While this cooks place the chilies with its liquid that has now cooled down into the blender and blend.
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11
Do this little by little so the blender lid does not pop off with the expansion of the liquid.
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12
Add the chili liquid from the blender into the stock pot include now the oregano, crumbled bay leaves and cumin.
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13
Place pot lid with a slight tilt over pot and simmer for about 3 hours checking the liquid frequently to make sure it is like a broth.
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14
Add water if needed.
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15
Fill small plates with the garnishes so each person can chose what they like to add for there own taste.
