• Cut the pork into one to two-inch pieces. You can brown the pork if you’d like, but it is not strictly necessary. Add the pork to a large stockpot or Dutch oven.
  3 pounds boneless pork shoulder
• Barely cover the pork with water.
  8 cups water
• Chop onion and smash garlic. Add them to the pot. Add the spices.
  1 onion, 4 cloves garlic
• Add salt, pepper, and spices. Bring the pot to a boil and then reduce heat to a simmer. Simmer for 1½ to 2 hours, until pork is fork tender.
  1 tablespoons coarse kosher salt or sea salt, 2 tablespoons cracked black pepper, 1 tablespoon cumin

For the soup

• Prepare the hominy according to package directions.
  ½ cup dried hominy or one can of canned hominy (about 2 cups)
• Place peppers on a baking sheet. Broil for about 15 minutes, until the skin is blistered and black.
  5 large poblano chile peppers, 3 small jalapeños
• Carefully remove them from the oven and flip them over with tongs. Broil for another 15 minutes.
• Quickly place the peppers in a covered bowl to produce steam. Let them cool for about five minutes.
• Scrape off the blackened skin with a paring knife. Remove seeds and stem.
• Add the tomatillos and peppers to your food processor bowl or blender container and pulse until a smooth paste is formed. Then, add the oregano.
  1 pound Tomatillas, 1 tablespoon Mexican oregano
• Once the pork is tender, add the vegetables and hominy to the pork and the stock in the pot. Heat through.
• Serve with any suggested toppings below in recipe notes.