8 fresh corn cobs, shuck and cut the corn off. Reserve the corn but put the empty cobs into a large pot. Add a 4 lb boneless pork butt, 10 new mexico chiles, 10 ancho chiles, 1 onion, and a few garlic cloves. Add a box of chicken stock and then fill with water until everything is mostly submerged.

Cook 3 hours on low heat until the meat is tender. Toss the cobs and pull the meat out for shredding. Skim any excess fat off the liquid mixture, then blend until smooth.

Next, saute some onion, zucchini, and bell pepper until translucent. About 10 minutes.

Add garlic and your habaneros. Cook 2 minutes. Add a tablespoon or 2 of cumin and some oregano and paprika.

Add your corn-chile-pork stock and bring to a simmer. Add the pork and corn reserved from earlier. Simmer about a half hour.

Finally, whisk in about a half cup of masa harina. This will bring the corn flavor home and thicken the stock a bit.

Cook about 15 more minutes and serve with some cheese and sour cream.