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1
Choose a deep saucepan or Dutch oven large enough to hold the meat comfortably.
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2
Place the tied pork loin and bones in it along with the peppercorns, salt, and 4 of the garlic cloves.
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3
Add enough cold water to cover by 1 inch (at least 7 cups).
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4
Bring to a boil over high heat.
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5
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.
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6
The meat will cook more thoroughly in reheating.)
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7
Remove the meat and bones from the cooking stock and set aside.
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8
Strain the stock; you should have about 6 cups.
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9
Grind the cloves and cumin together in an electric coffee or spice grinder, or with a mortar and pestle.
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10
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.
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11
Process until smoothly pureed (about 2 minutes on high).
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12
Return the remaining strained stock to the pan; bring back to a boil, and adjust the heat to maintain a gentle simmer.
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13
Add the pureed mixture to the hot stock and cook, uncovered, for 3 minutes.
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14
Thin the masa by mixing with 1 cup water.
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15
Whisk the thinned masa into the stock mixture; whisking constantly, let the sauce return to the simmer.
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16
Cook, uncovered, over low heat for 10 minutes, whisking occasionally.
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17
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.
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18
The mixture should thicken to the consistency of whipping cream; if necessary, increase the heat slightly to reduce and thicken it.
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19
Untie the cooked pork and carve into serving pieces.
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20
Carve the bones into separate rib sections.
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21
Place the parsely, epazote, and hoja santa in a blender or food processor.
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22
If using a blender, add a few tablespoons water to facilitate blending.
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23
Process to a smooth puree.
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24
Add the cooked beans to the masa-thickened sauce and let return to a simmer.
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25
Return the carved meat and bones to the pot along with the pureed herbs.
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26
Taste and add more salt if desired.
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27
Cook until just heated through, 4 to 5 minutes.
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28
Give each person a piece or two of rib bone along with the meat and sauce.
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29
Serve immediately.
