A good recipe for authentic Mexican posole is the Classic Posole recipe on BonApetit.com. The posole pork requires 1 tablespoon of cumin, 1 teaspoon each of garlic powder and paprika, one 2-pound boneless pork shoulder and a red onion.
Preheat an oven to 275 degrees Fahrenheit. Mix together the cumin, garlic powder and paprika, and rub the spices all over the pork. Sprinkle salt and pepper to taste over the pork. Transfer the pork to an aluminum lined pan. Slice 1/2 of the red onion, and place the slices on top of the pork. Cover the pan with foil, and roast the pork for six hours. Shred the pork with a pair of forks.
The posole liquid requires 1/4 cup of vegetable oil and 6 cups of low-salt chicken broth. The vegetables for the stew are 3 garlic cloves, 2 plum tomatoes, 1 28-ounce can of pinto beans, 1 28-ounce can of white hominy and 1 28-ounce can of pureed tomatoes. Flavor the liquid with 1 tablespoon of oregano and 2 teaspoons of cumin.
Chop the rest of the red onion, and cook it with the oil in a skillet over medium-low heat for five minutes. Mince the garlic, and add it to the skillet. Dice the tomatoes, and add them to the skillet. Pour in the broth, beans, hominy, pureed tomatoes and spices. Cover and simmer the ingredients for 30 minutes. Add the pork to the liquid, and cook it uncovered for another 30 minutes.