Blue corn posole stew (from RimJournal.com)

Ingredients

• 3 lbs. (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 (or render the trimmed fat or saute some bacon)
• 2-8 cloves garlic, minced
• 1-2 cups (240-480 ml) dry white wine (optional)
• 2 cans, about 10-1/2 oz (315 ml) each, condensed chicken stock or equivalent
• 2 quarts (2 liters) water, enough to cover posole, add more as needed
• 21 oz. (588 g) of dry blue corn posole
• or 24 oz. (.75 kg) fresh white nixtamal (about 1/2 the standard pk; the rest may be frozen for later use.)
• or 3 cans, about 29 oz. (800 g) each, of yellow or white hominy (maiz blanco)
• 8 oz. (224 g) canned diced mild green chilies
• or 2-4 fresh mild, long green chilies, seeded and finely chopped
• 6-12 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