Red Corn Posole with Smoked Pasilla

2 cups dried Red Corn Posole
1 1/2 lb pork shoulder
2 medium diced white onions
5 cloves garlic

Red Corn Posole has a wonderful flavor- at once corny, nutty and earthy. It retains its red color when cooked and stays more Al Dente than conventional yellow posole.

Soak the posole overnight; two nights are better. Drain. In a large, heavy- bottomed pot, brown the salted pork in olive oil taking care to get it quite brown and caramelized. Remove the pork; sauté the onions and garlic slowly until translucent. Return the pork to the pot. Add the drained posole, oregano and bay leaf. Remove from heat. Toast the smoked chiles for 2 minutes in a 400 degree oven. Don't burn them or they will be bitter. Pound the chiles or pulverize in a spice grinder to a fine powder. Add to pot and sauté everything together for five minutes or so. Add water to about 2 inches above posole. Bring to a boil and skim off scum. Lower to simmer and cook for at least 4 hours, adding water as necessary. Salt to taste during last 20 minutes of cooking. The pork should be falling from the bone. Serve in large bowls with plenty of broth. Garnish with diced red or green onion, avocadoes, toasted oregano, lime juice, cilantro and /or finely shredded cabbage. In late summer, add tomatoes, sweet corn and green chile and forget the pork. With less broth, it can be a side dish for roasted meat, poultry or grilled fish.

Tip: It will taste even better if served the next day.