Place the blue corn posole in a large pot and cover with enough water so the level is 2 inches above the corn. Soak overnight (up to 18 hours).

Drain water from the posole. In a large stockpot, add soaked posole, 12 cups water, and 1 teaspoon salt, and bring to a boil. Lower heat and simmer for 2 hours or until kernels pop open. Drain again and set aside.

Season pork with 1 teaspoon salt and 1 teaspoon pepper. In a large stockpot or Dutch oven, add avocado oil and heat over medium-high heat. Cooking in batches, add pork in a single layer and sear all sides, about 3–4 minutes. Remove seared pork and set aside in a bowl while you cook each remaining batch.

Once seared, return all the pork to the stockpot, along with the blue corn posole, 2 teaspoons salt, 2 teaspoons pepper, and all remaining ingredients (excluding garnish). Stir well and bring to a boil. Lower to a simmer and cook, covered, for 2 hours, stirring occasionally. Pork should be fall-apart tender, and corn should be soft and chewy.

Serve in bowls and garnish with lime, cilantro, crema, radishes, or whatever you desire.