Posole stew with black beans

Posole is a cool and healthy alternative to plain old corn - it's been treated to make it all plumped up. You can get it canned or dried, in blue or white varieties.

In a heavy pan, brown 2 chicken thighs, diced, in 3 T oil, remove then:
Saute 2 medium onions, chopped until golden
Add 1 smoked ham hock and the browned chicken thighs
1 T Mexican oregano
1 T cumin
2 t coriander
3 chipotles, dried or canned
1 ancho chile
Juice of 1 lime
1 1/2 cups dried posole (from a latin market, health food or specialty store)
1 bottle of fume blanc or sauvignon blanc
6 cans of chicken broth or equivalent home made if you're ambitious

Bring it to a boil and simmer for 2 hours. Remove the ham hock and retrieve the bit of ham under all that fat - shred the meat and add back into the stew - it's worth the effort. Add 2 cans of black beans (if using dried beans, soak overnight and add those with the posole) and simmer another 1/2 hour.

It's done when the posole is al dente - firm but yielding, and the chicken is completely shredded.