Pozole (pork and nixtamal corn)

Fill a very large pot about half full of water and bring toward a simmer over a high flame; add the nixtamal.

Add a couple of heads of garlic and simmer the corn in plain water until tender, about a couple of hours.

Ladle into big bowls; set out cabbage, lime, onions, cilantro, radishes and dried Mexican oregano rubbed between the palms.

Add a big chunk of pork shoulder roast, the onion and a quarter cup of salt; simmer two to three more hours until the pork is tender.