Pozol (Traditional Corn and Pork Stew)

Cook corn until well burst, wash, and set aside. Cook pork in pot with seven cups water and add two garlic cloves, oregano, bay leaves, and teaspoon salt.
When meat is tender, remove, debone, and chop a little.
Strain meat broth.
In pot, fry remaining aromatics, well chopped except culantro.
Peel potatoes and carrots and dice.
Add achiote, stir, and add corn, meat, and broth. Simmer until potato and carrot are tender.
Add salt and pepper to taste.
Add chopped culantro.
Remove from heat.

Ajiaco bogotano