Ingredients:

• 2 lbs pork shoulder, cubed
• 1 onion, quartered
• 4 cups hominy (canned or pre-cooked)
• 1 tbsp granulated garlic
• 1 tsp ground cumin
• 2 bay leaves
• 1/2 lb tomatillos, husked
• 1 jalapeño, seeded
• 1/2 cup fresh cilantro
• 1 tbsp vegetable oil
• 6 cups chicken broth
• Salt to taste

Instructions:

1. In a large pot, add pork, onion, bay leaves, granulated garlic, cumin, and chicken broth. Bring to a boil, reduce heat, and simmer for 1 hour or until the pork is tender.
2. While the pork cooks, blend tomatillos, jalapeño, and cilantro into a smooth green sauce.
3. Once the pork is tender, remove the onion and bay leaves from the pot. Stir in the tomatillo-cilantro sauce and cook for another 10 minutes.
4. Add hominy and simmer for 15 more minutes. Season with salt to taste.
5. Serve with lime wedges, sliced radishes, shredded cabbage, and chopped onions for garnish.