Recipe(tried): posole

Here's some measurements for the ingredients - no need to guess! =)

Posole

Treating corn with lime to remove the tough skins was probably a technique the early Meso-American cultures passed on to the Pueblo Indians in New Mexico. This corn, called posole, is the basis of a dish by same name. A tradition during the holiday season, it is considered to bring good luck through the year if eaten on New Year's Eve. Serve the posole with additional chile sauce on the side for guests to add at their own discretion.

3/4 cup dried posole corn
1 pound diced pork
1 to 2 tablespoons vegetable oil
1 large onion, chopped
2 cloves garlic, chopped
4 to 6 tablespoons dried ground red New Mexican chile
1 teaspoon dried oregano, Mexican preferred

Cover the posole with water and soak overnight. Bring the water and posole to a boil, reduce the heat, and simmer until the kernels "pop." (It takes a couple of hours.) Add more water if necessary.

Brown the meat in the oil, remove and drain. Add the onions and garlic and saut until they are soft.

Add the meat, onions and garlic to the simmering posole along with the chile and oregano. Add more water if necessary and continue to simmer until the pork is very tender and begins to fall apart.