Preheat oven to 425°F. Remove husks from tomatillos, rinse to remove sticky coating, and cut in half. Halve peppers and remove seeds for less heat if desired. Spread tomatillos, peppers, and halved onion on a baking sheet. Roast for 10-12 minutes until charred in spots and softened.
1 lb tomatillos, 2 jalapeños or poblano peppers, 1 onion
Transfer roasted vegetables to a blender. Add cilantro stems, garlic cloves, and 1 cup chicken broth. Blend until mostly smooth but still slightly chunky, about 30 seconds.
1 lb tomatillos, 2 jalapeños or poblano peppers, 1 onion, 4 cloves garlic, 4 cups chicken broth, 1 bunch cilantro
Cut pork shoulder into 3-4 large chunks and place in slow cooker. Pour in blended verde sauce, remaining 3 cups chicken broth, and oregano. Cover and cook on low for 6-7 hours.
2.5 lbs pork shoulder, 4 cups chicken broth, 1 bunch cilantro, 2 tsp oregano
After 6-7 hours when pork is tender, drain and rinse canned hominy. Add hominy to slow cooker and cover. Cook on low for another 1-2 hours until hominy is heated through and pork reaches 190°F internal temperature.
2 15-oz cans hominy, 2.5 lbs pork shoulder
Remove pork chunks and shred with two forks. Return shredded pork to slow cooker. Taste broth and add salt, lime juice, and chopped cilantro leaves until bright and balanced.
2.5 lbs pork shoulder, 1 bunch cilantro, 2 limes
