3 pounds (1.5 kg) lamb or pork roast, trimmed of fat
    and cut into 1-inch (2 cm x 2 cm) cubes
l large onion, coarsely chopped
2 teaspoons (10 ml) vegetable oil
2 to 8 cloves garlic, minced
1 to 2 cups (240-480 ml) dry white wine (optional)
2 (10 1/2 ounce - 315 ml) cans condensed chicken stock or equivalent
2 quarts (2 liters) water, enough to cover posole, add more as needed
21 ounces (588 g) dry blue corn posole or 24 ounces (.75 kg) fresh white
    nixtamal (about 1/2 the standard pack)
    or 3 (29 ounces - 800 g) cans yellow or white hominy (maiz blanco)
8 ounces (224 g) canned diced mild green chiles or 2 to 4 fresh mild, long
    green chiles, seeded and finely chopped
6 to 12 juniper berries, mashed (or substitute a crushed bay leaf)
1 tablespoon (20 ml) oregano
Salt to taste, or use 1 chicken bouillon cube
1/2 cup (125 ml) chopped parsley or cilantro
Lime or lemon wedges

In a 6- to 8- quart (6-8 liter) pan, cook the onion in the oil until soft, stirring often.

Add the water, chicken stock, white wine and juniper berries. Bring to a rolling boil and add the dry posole or fresh nixtamal. Simmer slowly on low heat for 3 to 4 hours. Add more liquid if necessary. (If you are using canned hominy, skip this step. Cook the meat as instructed below with the liquids and seasonings, using just enough water to cover the meat. Add the canned hominy with the parsley and cilantro. Heat to serving temperature.)

When the posole kernels start to split open, add the meat cubes, garlic, green chiles and oregano and cook on low heat for about 1 hour longer, until the meat is no longer pink in the center. If you like more salt, add a chicken bouillon cube or salt to taste.

Add the parsley or cilantro just before serving.

Serve with lime or lemon wedges. French style bread and a green salad go well with Posole.

The meat can be roasted separately, then cubed and added at the last minute for fuller flavor.

Posole can be made without meat. Blue corn is the best choice, as it has a firmer texture and more distinctive flavor.

Made with less liquid, it is served in New Mexico as a side dish with breakfast eggs or with lunch.