• Preheat an oven to 350ºF.
• Sear the pork. Liberally season the pork shoulder all over with kosher salt and pepper. Heat 2 tablespoons of oil in a large (5 qt) dutch oven over medium-high heat. Once the oil is very hot, sear the pork all over so that it’s deeply golden brown.

  Turn off the heat and add the onion, garlic, bay leaves, cumin, and chicken stock.
• Braise the pork. Cover the dutch oven with a lid and transfer to the oven for 3 hours, turning the pork 1-2 times. Once the pork is tender, remove the dutch oven from the oven and let the pork rest in the juices for 30 minutes.
• Roast the peppers and tomatillos. While the pork rests, crank the oven temperature up to 425ºF. Line a rimmed baking sheet with parchment paper and toss the poblanos, jalapeño, and tomatillos with the remaining 2 tablespoons of oil. Season with salt and pepper. Roast for 20 minutes, until the veggies are soft.
• Shred the pork. Remove the pork from the broth and shred with forks. Set aside and keep the bone.
• Blend the roasted veggies. Discard the bay leaves from the broth. Using a slotted spoon, scoop the onions and garlic from the broth into the carafe of a high-powered blender. Add 1 cup of the broth and all the roasted veggies from the tray, including their juices. Add the chopped cilantro and blend until smooth.
• Simmer to finish. Pour the green sauce in the dutch oven with the rest of the broth and add the shredded pork, pork bone, and hominy. Simmer for 45 minutes on medium-low heat and season to taste with salt and pepper.
• Garnish and serve. Serve topped with shredded cabbage, diced onion, cilantro, sliced radishes, cotija, and lime wedges. Enjoy with warmed tortillas on the side for dipping.

Slow Cooker Cooking Option

• Sear the pork. This is an optional step, but I don't recommend skipping it. Heat a couple of tablespoons of oil in a large skillet. Season the pork liberally with salt and pepper and sear the pork on all sides, until deeply brown.
• Add everything to the slow cooker. Add the pork, onion, garlic, chicken broth, and bay leaves to the slow cooker and cover. Set the slow cooker to high for 4 hours, or low for 8.
• Shred the pork. Once the pork is tender, remove the pork from the broth and shred with forks.
• Make the green sauce. Roast the veggies and puree them with some of the broth from the pork (make sure to grab all the onion and garlic from the broth) and cilantro and blend until smooth.
• Simmer. Return the pork to the broth and add the green sauce and hominy. Season with salt and pepper and turn the slow cooker to high. Cook for another 45 minutes and serve.