In a large, heavy bottom dutch oven, heat Pompeian OlivExtra® Premium blend over high heat until hot. Salt your pork roast generously and place in the dutch oven. Reduce heat to medium and brown on all side of the roast turning every two minutes until nice and brown.

Once roast is nice and brown, remove from heat and cover with cumin, garlic and adobo sauce. Add the chipoltle pepper to the pot. Cover and slow-roast in a 300˚ oven for 4 hours.

After four hours, remove from oven and place roasted pork on a separate plate to rest.

Reserve any pan drippings in a small container. Use a fat-separator to remove fat from the pan drippings.

Using the same dutch oven which is packed full of good flavor, add 2 tablespoons of OlivExtra® over medium high heat. Add chopped onions and cook until tender for 5 minutes, stirring occasionally.

Add minced garlic, additional cumin and oregano and cook for an additional minute.

Add chicken broth, beans, hominy. Place over high heat and bring to a low simmer.

Shred pork and place two cups of shredded pork to the pot along with the pan drippings

Simmer for 10 minutes.

Remove from heat and add your evaporated milk. At this point taste and see if you need to add anymore salt & pepper.

Garnish with lime, tortilla strips and either a queso fresco or shredded pepper jack cheese.