We modified a recipe from Bon Appetit to spice it up and re-balance this posole. Next time, we may add a hot pepper to the posole as it cooks to add some heat.

INGREDIENTS

Pork
1 tablespoon ground cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
Dash smoked salt
1 pound boneless pork shoulder (Boston butt)
Kosher salt and freshly ground black pepper
1/2 red onion, sliced

Posole
1/4 cup vegetable oil
1/2 red onion, chopped
3 garlic cloves, minced
2 plum tomatoes, diced

From Jon's Dad's methodology:

Cook the ribs slow and then start to put the sauce on ....along with salt and pepper.

1 rack of Pork Spare Ribs (not the "country style" which are thicker and harder to cook thouroughly)
Salt and pepper

Sauce:
2/3rds bottle of Kraft BBQ (Hickory or Mesquite Smoke style)
Vinegar to taste
2 Tbsp lemon or lime juice
1 gollup of molasses (~1/4 cup)

This runs the risk of being Very Salty, but if you can avoid that fate, it is Very Tasty.

From Mark Bittman via Tex-Mix

1/4 cup olive oil, plus more for drizzling
2 cups cooked or canned chickpeas, as dry as possible
Salt and black pepper
4 ounces chorizo, diced
1/2 pound spinach, roughly chopped
1/4 cup sherry
1 to 2 cups bread crumbs.

Heat the broiler.