Blend the tomatoes with the onion and garlic. Toast the bay leaves, oregano, and black pepper in a dry pan.

Strain the tomato mixture and bring it to a boil. Add the pork and let it boil again, adjusting the salt as needed.

Remove the meat, bay leaves, and spices. Let the broth continue to boil and rinse the hominy (pozole corn).

Check that the hominy is tender, then add the pork cut into bite-sized pieces and let it simmer.

Add water as needed to keep the soup from getting too thick. If the flavor is too mild, blend 2 more tomatoes with 2 chipotle peppers using some of the pozole broth. Chop radishes, onion, and lettuce.