Preheat oven to 300?

Season pork butt

Place on a rack on a baking sheet or roasting pan and cover loosely with foil

Bake for 3-4 hours or until just tender

Remove from oven and cool

Steep chiles in hot water 30 minutes

Place chiles and 2 cups reserved soaking liquid in blender

Puree until smooth and set aside

Boil additional 8 cups water and reduce heat

Add beef base & stir until dissolved

Transfer to soup pot

Heat olive oil in skillet

Saute onion and garlic until soft, but not browned

Add all spices

Continue to cook additional 5 minutes, stirring often

Add to soup pot and stir thoroughly

Add reserved pureed chile mixture to soup pot

Pull pork from the bone, remove fat and tear into 1 ? inch chunks

Add to soup pot

Simmer for 2 hours, stirring often

If the chili appears too dry add reserved chile soaking liquid (1 cup at a time, as needed)

Add potatoes and corn (drain corn first)

Simmer until potatoes are fork tender

Serve with warm, corn tortillas or over rice