Rinse the meat and place it in a large pot. Cook for 2 hours.

Add enough water to cover the meat. Add half the onion, the whole head of garlic, bay leaves, and salt during the second hour of cooking.

For serving, slice the lettuce into thin strips, slice the radishes, and cut the limes in half. Finely dice the remaining half onion. Add a tablespoon of salt to the pozole. Bring everything to a boil together for one more hour, then it's ready to enjoy.