Pork Posole

1 cup all-purpose flour ½ tablespoon kosher salt, plus more to taste ½ tablespoon freshly ground black pepper 1 teaspoon ground cumin 3 pounds pork shoulder, cut into 3-inch pieces 3 tablespoons shortening, divided 3 tablespoons olive oil, divided 4 garlic cloves, minced 1 yellow onion, finely chopped 4 cups water 1½ tablespoons minced oregano ¾ tablespoon cumin seeds, toasted 2 bay leaves 1½ cups fresh corn kernels 1 pound (6 medium) tomatillos 2¼ cups canned hominy, rinsed 1 cup roasted red peppers, diced 1 jalapeno, stemmed, seeded and minced Crumbled cotija cheese, for garnish Cilantro leaves, for garnish

Preheat the oven to 350º. In a large bowl, whisk together the flour, salt, pepper and cumin. Toss the pork shoulder in the flour to dredge, shaking off any excess flour. In a 6-quart Dutch oven, heat 1½ tablespoons of the lard and 2 tablespoons of the olive oil over medium heat. Working in 2 batches, sear the pork, turning as needed until golden brown, 7 to 10 minutes per batch. Watch the pork carefully to make sure any excess flour in the pan doesn't burn. Once seared, transfer to a plate lined with paper towels. To the pot, add the remaining lard, the garlic and onions. Cook until translucent, 2 to 3 minutes. Return the pork to the pan with the water, oregano, cumin seeds and bay leaves. Bring to a boil, then reduce to a very low simmer and cook, covered, over low heat until the pork is tender, 2 hours. Meanwhile, on a baking sheet toss the corn with the remaining 1 tablespoon of olive oil. Bake until golden brown, 12 to 14 minutes, then set aside. Once the pork has simmered for 2 hours, add the roasted corn, tomatillos, hominy, roasted red peppers and jalapeño. Return to a low simmer and cook, covered, until the pork begins to fall apart, 1 hour more. Using 2 forks, shred the pork into bite-sized pieces. Ladle the posole into bowls and garnish with the cotija cheese and cilantro leaves, then serve.