Put the posole in a 6-quart pot and cover with cold water by 3 inches. Bring to a boil, reduce the heat and simmer for 2 to 3 hours, adding water as needed, until the kernels have softened and begun to burst.

Toast the black peppercorns, cumin, and coriander in a small, heavy skillet over moderate heat, stirring until the spices are fragrant and begin to brown, about 2 minutes. Transfer spices to a plate to cool. Once cool, crush the spices in a mortar and pestle.

In a 6-quart pot, sauté onions and garlic in oil over medium-high heat and cook for 3 to 4 minutes, stirring occasionally.

Add pork pieces and cook for 4 to 5 minutes stirring occasionally.

Add the toasted spices, canela and chile powder.

Add the cooked posole and broth and bring to a simmer.

Add salt and continue to simmer for at least and hour.

Adjust the seasonings and serve with shredded cheese, sour cream, sliced jalapeños and fresh flour tortillas.