Drain the soaked samp. Place in a large pot, cover with water, and add the salt. Simmer for 1-1.5 hours, or until soft but not mushy. Avoid stirring the samp (this ensures that it doesn’t become mushy), but ensure there is enough water in the pot to prevent the kernels from burning. Drain and set aside.
Season the pork chunks generously with salt and pepper. Heat a generous drizzle of olive oil in a pan, brown in batches until golden on all sides. Transfer the pork to a pressure cooker with the onions, carrots, celery, and bay leaves. Add enough water to just cover the ingredients.
Pressure cook for 1 hour, or until the pork is tender. Carefully remove the pork, shred it with forks, and set aside. Strain the broth into a clean pot and discard the vegetables. In a blender, combine the chipotle peppers with all the adobo sauce, garlic, chopped onion, thyme, and origanum.
Blend into a smooth paste. Stir the chipotle paste into the pork stock and simmer for 10 minutes to deepen the flavour. Add the shredded pork and cooked samp. Stir to combine and heat through. Taste and adjust seasoning with salt and pepper if needed.
To serve: Ladle the pozole into large bowls. Top each serving with shredded cabbage, radish slices, fresh coriander, and a wedge of lime. Serve with toasted tortillas.
