Classic Posole

This is such an easy and incredibly delicious Posole.  
I get huge compliments every time I make it.
This is my version from the Bon Appetit Magazine.

Pork
1 tablespoon ground cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 2-pound boneless pork shoulder ( Boston butt)
Kosher salt and freshly ground black pepper
1/2 red onion, sliced
1/2 cup pickled jalapenos with some juice from the jar

Posole
1/4 cup vegetable oil
1/2 red onion, chopped
4 garlic cloves, minced
2 plum tomatoes, dices
6 cups low-salt chicken broth
1 28 oz can undrained pinto beans
1 28 oz can white hominy, frained
1 28 oz can diced tomatoes with juices, pureed in a blender until smooth 
1 tablespoon oregano (preferably Mexican)
2 teaspoons ground cumin
Kosher salt and freshly ground black pepper
Shredded mild cheddar
Chopped fresh cilantro
Lime wedges
Sour cream
Diced avocado
Flour tortillas
Sliced radishes​


​Pork
Preheat oven to 275. Mix cumin, garlic powder, smoked paprika, salt and pepper in a small bowl.  Rub spice mix all over pork. Place pork in a Dutch Oven and cover with sliced onion and jalapenos and a bit of the juice from the jalapeno jar.  Pour 1/2 cup water in the bottom of the pan.  Place lid on Dutch Oven and roast until meat is very tender, 3-5 hours. Check meat after 3 hours. Let pork rest until cool enough to handle.  Using 2 forks, shred pork into bite-size pieces. I keep the meat in the pot to shred it and keep all the juices it's in. Skim fat from juices in roasting pan.
​
In another large pot, heat oil over medium-low heat.  Add onion and saute until translucent, about 5-6 minutes.  Add garlic and cook, stirring often, until fragrant, about 2 minutes.  Add the diced fresh tomatoes and stir until softened, about 2 minutes longer.  Stir in broth and next 5 ingredients. Bring to a boil and reduce heat to low.  Cover; simmer, stirring occasionally for 30 minutes.  Add reserved pork and juices to posole.  Simmer uncovered for 30 minutes longer for flavors to meld.  Season to taste with salt and pepper.  Divide among bowls, garnish with shredded cheese, cilantro, and lime wedges.  Serve with flour tortillas, avocado, sour cream, and radishes.