Posole is traditionally made for New Year's Day in many homes throughout the Southwest.

1 tablespoon olive oil
3/4 cup boneless pork, cut into 3/4-inch cubes
1/3 cup onion, finely chopped
1 large clove garlic, minced
1/4 cup water
2 teaspoons chili powder
1/2 teaspoon salt
2 cups cold water
1/4 cup yellow cornmeal
1 cup corn (fresh or frozen)
1/2 cup cooked pinto beans
1/2 cup pitted black olives, halved
2 cups fresh tomatoes, chopped

In a large saucepan heat olive oil; add meat, onion and garlic, and cook until meat is browned and onion is tender. Stir in 1/4 cup water, chili powder and salt. Heat to boiling; reduce heat and simmer, covered, for 30 minutes.

Meanwhile, in a medium saucepan, combine 2 cups water and cornmeal; cook and stir until bubbly. Cook and stir about 5 minutes more, or until slightly thickened and cornmeal no longer settled out; set aside. Add corn to meat mixture; cook 5 minutes more or until meat and corn are tender. Stir in cornmeal mixture, beans, olives and tomatoes. Heat through.

Serves 4.