The technique of treating corn with lime to remove the tough outer skin was probably passed on to the Pueblo Indians of New Mexico by the early Meso-American cultures. The corn, called posole, is the main ingredient used in the dish of the same name. Hominy can be substituted for the posole corn; although the taste will be different it will still be tasty.
3/4 cup dried posole
1 pound lean pork, cut into 1 1/2-inch cubes
1 to 2 tablespoons vegetable oil
1 large onion, diced
2 cloves garlic, minced
3 cups pork or chicken broth
3 tablespoons ground New Mexico red chile
1 teaspoon dried oregano, Mexican preferred
1 cup red chile sauce, optional
In a large saucepan or stockpot, cover the posole with water and soak it overnight.
Bring the water and posole to a boil, reduce the heat, and simmer until the kernels start to become tender, 1 to1 1/2 hours. Add more water if necessary.
In a heavy skillet, brown the pork over medium-high heat, adding a little oil if needed. When browned, add to the posole. Add the onions to the skillet and, if needed, additional oil. Saute the onions until they turn a golden brown, 5 to 10 minutes. Add the garlic and cook for an additional minute. Transfer the mixture to the stockpot with the posole.
Add the broth to the skillet, raise the heat, and deglaze the pan, being sure to scrape all the bits and pieces from the sides and bottom. Pour the broth into the posole.
Add the chile and oregano to the pot and salt to taste. Bring to just below boiling, reduce the heat and simmer for 1 to 11/2 hours, or until the meat is very tender and starts to fall apart. Add more broth, if necessary.
To serve, ladle into large soup bowls and serve with warmed tortillas and the chile sauce on the side.