“Heal the body, heal the heart.”
–Dissidia Final Fantasy, White Mage Lore
For an extra-smoky flavor, try cooking the pork shoulder on the grill instead of using the oven.
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 2-lb. boneless pork shoulder (Boston butt)
- Kosher salt and freshly-ground black pepper
- 1 red onion
- 2 tablespoons olive oil
- 8-12 garlic cloves (1 bulb), peeled and halved
- 1 jalapeno chile pepper, minced
- 1 teaspoon Italian seasoning
- 2 plum tomatoes, diced
- 2 15-oz. cans pinto beans, undrained
- 2 14-oz. cans diced tomatoes, undrained
- 1 28-oz. can white hominy, drained
- 8 cups chicken broth
- ¾ oz. cilantro, washed and chopped
- Juice of 1 lime
- Diced avocado (optional)
Preheat oven to 275 degrees. Line a small roasting pan with foil. Mix cumin, garlic powder, and paprika in a small bowl. Rub spice mix all over pork, sprinkle with salt and pepper, and place in pan. Cut half the onion into slices and arrange on the pork.
Pour ½ cup water into the bottom of the pan, cover tightly with foil, and roast until meat is very tender, 5-6 hours. Let pork rest until cook enough to handle.
Using two forks, shred into bite-size pieces and refrigerate. Pour the juices into a separate container and refrigerate.
Heat oil in a large soup pot over medium-high heat. Add onions and sauté for 5 minutes. Stir in garlic, jalapeno, and Italian seasoning, and cook for another minute or so, until fragrant.
Add the diced fresh tomatoes and stir until softened, about 2 minutes. Pour in beans, canned tomatoes, hominy, and broth. Bring to a boil, reduce heat to medium-low, cover, and simmer, stirring occasionally, about 30 minutes.
Add pork to the pot. Simmer uncovered for an additional 30 minutes. Meanwhile, skim the fat from the top of the refrigerated juices and bring to room temperature.
Pour in pork juices and season to taste with salt and pepper. Remove from heat, stir in cilantro and lime juice, and serve. Top with avocado, if desired.
Makes about 11 heaping 1-cup servings. Per serving: 302 calories, 16.6 g. fat, 5.2 g. saturated fat, 1.7 g. poly. fat, 7.6 g. mono. fat, 54.8 mg. cholesterol, 917.1 mg. sodium (this will be less if you use homemade chicken stock instead of storebought), 241.5 mg. potassium, 19.2 g. carbohydrates, 4.2 g. fiber, 18.4 g. protein, vitamin A 5%, vitamin C 19%, calcium 7%, iron 14%