Place the posole and water in a large, heavy pot; bring to a simmer, cover and cook slowly until the kernels burst and are almost tender (about 3 1/2 hours).

When the posole is almost done, lightly brown onions and garlic in in a skillet in 2 Tablespoons of cooking oil; drain on paper towels. Add another 2 Tablespoons of cooking oil to the skillet and brown the pork cubes, a few at a time. Drain on paper towels.

Add onion, garlic, pork and all remaining ingredients to the posole. Mix well and simmer covered for 3 more hours. Taste for salt and adjust as needed.

Serve in large soup plates and pass a rich red chile sauce for topping, if desired. Serve with warm tortillas.