In a large pot, add oregano, salt, bay leaves, washed and chopped cilantro, onion, hominy corn, and the meat (preferably bone-in for more flavor). Add enough water to fully cover the meat and corn. Cook over high heat for 1 to 1 1/2 hours, until the meat is tender.

While the meat and corn are cooking, prepare the salsa: Add the 6 guajillo chiles and 1 jalapeño pepper to a medium pot. Cover with water and boil for 5 minutes. Strain the salsa.

Once the meat is cooked and shredded, coat the meat in the pure salsa so it absorbs the flavors before adding it back to the pot with the corn and broth. Take enough broth from the main pot to add to the salsa pot. Let it boil for 10 minutes.

Mix the meat and salsa with the hominy corn and let it simmer for another 10 minutes so all the flavors combine. Check for salt and adjust if needed.

Serve and enjoy with sliced radishes, chopped lettuce (washed), and a squeeze of lime juice.