Instructions: Rinse dried posole and let stand in 3 quarts water at room temperature at least 8 hours or up to 1 day. Drain.

Cut meat into 1/2-inch cubes.

In a 5- to 6-quart pan, combine pork, onions, garlic, oregano, and 1/2 cup broth. Cover and bring to a boil over high heat; reduce heat to medium and boil 20 minutes. Uncover and cook over high heat, stirring often, until juices evaporate and meat is sizzling in browned drippings, 15 to 20 minutes. Add 3/4 cup broth, stir browned bits free, and boil until liquid evaporates, then stir pork until its lightly browned, 10 to 15 minutes.

Add remaining broth, 5 cups water, and drained posole; stir drippings free. Bring to a boil, then cover and simmer until pork is almost tender to bite, about 1 1/2 hours; stir occasionally.

Add 1/2 cup red chili sauce, 1/3 cup poblano chilies, and pepper. Simmer, covered, until pork and posole are very tender to bite, 15 to 30 minutes longer. Stew should be soupy; if needed, add more water to thin. Add salt and additional red chili sauce and poblano chilies to taste.

This recipe yields 12 to 14 cups.

Comments: In lieu of posole, use 3 to 4 cans (each about 14 1/2 ounces) hominy, rinsed and drained. Add only 4 cups water to the soup, and add hominy after meat is tender. Make this dish up to 3 days ahead, cool, cover, and chill. It thickens, so thin with more broth or water when reheating.

Posole or pozole, corn or stew?

Ask for posole in New Mexico and you might get a bag of big, chewy corn kernels or a soupy, chili-spiked stew made with the corn.

Posole, the corn (in Mexico, its spelled with a z instead of an s), is large, dried kernels of field corn boiled with water and hydrate lime. The lime mixture keeps the kernels firm and softens the hulls so they will slide off. The boiled posole is thoroughly washed and drained, but it still needs more cooking. Boiled posole is sold refrigerated or frozen in many Mexican supermarkets, particularly in New Mexico, Arizona, and Southern California.

The boiled posole can also be dried, in which case it needs to be soaked before its ready to cook. You can order dried white- or blue-corn posole for $2.50 to $5 a pound, plus shipping. Canned hominy is an easy alternative.

Yield: 12 to 14 cups

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