- 2 pounds boneless center cut pork loin in one piece, rolled and tied together with the ribs and backbone
- 1/2 teaspoon black peppercorns, bruised
- 1 teaspoon salt, or to taste
- 9 garlic cloves
- 8 whole cloves, or 1/4 teaspoon ground
- 1 teaspoon cumin seeds
- 3 jalapeño chiles, tops removed
- 6 large tomatillos, husks removed
- 1 small onion, cut into chunks
- 2 sprigs fresh thyme
- 2 sprigs fresh marjoram
- 1 cup (8 ounces) masa, either fresh or reconstituted by mixing 6 tablespoons masa harina to a smooth paste with 1 cup of water (see Tips, below)
- 1 medium bunch Italian parsley
- Eight 6-inch sprigs fresh epazote or 1/4 cup dried, crumbled (see Tips, below)
- 3 large or 5 medium-size fresh hoja santa leaves or 6 dried leaves (see Tips, below)
- 2 cups cooked Great Northern or other white beans
- Choose a deep saucepan or Dutch oven large enough to hold the meat comfortably. Place the tied pork loin and bones in it along with the peppercorns, salt, and 4 of the garlic cloves. Add enough cold water to cover by 1 inch (at least 7 cups). Bring to a boil over high heat. Reduce the heat to medium-low and cook, partly covered, for 1 hour, or until a meat thermometer inserted into the center reads 120° F. (Do not worry about the low temperature. The meat will cook more thoroughly in reheating.) Remove the meat and bones from the cooking stock and set aside. Strain the stock; you should have about 6 cups.
- Grind the cloves and cumin together in an electric coffee or spice grinder, or with a mortar and pestle. Place the ground spices in a blender with the chiles, tomatillos, onion, thyme, marjoram, the remaining 5 garlic cloves, and 1/2 cup of the strained stock. Process until smoothly puréed (about 2 minutes on high).
- Return the remaining strained stock to the pan; bring back to a boil, and adjust the heat to maintain a gentle simmer. Add the puréed mixture to the hot stock and cook, uncovered, for 3 minutes.
- Thin the masa by mixing with 1 cup water. Whisk the thinned masa into the stock mixture; whisking constantly, let the sauce return to the simmer.
- Cook, uncovered, over low heat for 10 minutes, whisking occasionally. If lumps form, pass the mixture through a medium-mesh sieve (pushing with a spoon to force through the lumpy bits) and return to the heat. The mixture should thicken to the consistency of whipping cream; if necessary, increase the heat slightly to reduce and thicken it.
- Untie the cooked pork and carve into serving pieces. Carve the bones into separate rib sections.
- Place the parsely, epazote, and hoja santa in a blender or food processor. If using a blender, add a few tablespoons water to facilitate blending. Process to a smooth purée.
- Add the cooked beans to the masa-thickened sauce and let return to a simmer. Return the carved meat and bones to the pot along with the puréed herbs. Taste and add more salt if desired. Cook until just heated through, 4 to 5 minutes. Give each person a piece or two of rib bone along with the meat and sauce. Serve immediately.