Shredded Pork Posole

Preheat oven to 325°F. Brush all sides of pork with 3 tablespoons oil. Sprinkle with crushed red pepper and gravy mix; rub into meat with fingers. In a roasting pan, stir together garlic, jalapeno, and 1 cup water. Add roast. Roast, uncovered, for 3 hours or until pork is tender, adding water as needed to the roasting pan. Remove and let cool slightly. When cool enough to handle, shred pork with 2 forks; set aside. Strain the cooking liquid through a fine mesh strainer; discard solids. Skim fat from liquid and set aside.

Preheat broiler. Place the Anaheim and poblano peppers on a foil-lined baking sheet. Broil 4 to 5 inches from the heat about 5 minutes per side or until blistered and just starting to char. Remove and wrap in the foil. Let stand 20 minutes or until cool enough to handle. Stem and seed the peppers. Use a small sharp knife to peel the skin from the peppers. Chop the peppers; set aside.

In a 4-quart Dutch oven, cook onion in 3 tablespoons oil over medium heat until tender. Stir in flour and chili powder until combined. Stir in pork, roasted peppers, hominy with liquid, tomatoes, vegetable broth, reserved broth from pork, beans, habanero pepper, oregano and cumin. Bring to boiling. Reduce heat and simmer, uncovered, for 10 to 20 minutes or until desired consistency. Serve with sour cream and shredded cheese