For New Mexican posole, organize 1 1/2 pounds of lean pork, 1 large onion, 3 garlic cloves, 4 cups of water and 2 cups hominy. Also gather 2 large dried seeded New Mexico chiles, 1 teaspoon oregano and 1/2 teaspoon of cumin. Cook over moderate heat for approximately 4 hours.
Break down the pork meat, cutting it into small cubes, and set it aside. Drain liquid from the hominy if the product is canned. Chop the onion coarsely. After mincing the garlic, add all the ingredients except for the hominy to a deep pan, such as a Dutch oven. After ingredients are combined in the pan, bring it to a simmer and cook for three to four hours.
If the stew begins to dry out while cooking, add small doses of water as seems appropriate. Add the hominy with roughly a half hour left to cook and check with a fork to see if the meat is tender. Remove the now re-hydrated chiles and separate the flesh from the skins. The skins should come off easily. Stir only the flesh back into the stew, if desired.
When the time is up, taste the stew for seasoning, adding salt and pepper to adjust. This recipe is best presented in bowls, as one might serve chili.