corn tortillas, limes, radishes, cabbage, and cilantrofor serving
Poach the Pork and Make the Stock
Put all ingredients in a large pot and bring to a simmer over high heat, skimming any foam from the surface as necessary. Lower the heat and continue to simmer for 1 1/2 hours, partially covered, until the pork is fork tender. Remove the pork from the pot and set aside. Use the stock to make the stew.
Make the Stew
In a large pot or dutch oven, add the pork broth, tomatillos, onion, serrano, oregano, and salt. Cook over high heat to bring to boil then lower the heat to simmer. Cover partially and cook for 20 minutes until the tomatillos are very soft.
Use a large spoon to transfer the solids to a large blender with about a cup of liquid. Add the cilantro and blend until smooth. Return the puree to the pot along with the hominy and cooked pork. Cook over medium heat for 15 minutes uncovered. Taste and season with salt as needed.
Garnish with sliced radish and cabbage with a sprinkle of chopped cilantro. Serve with warm tortillas and fresh lime wedges.
Pork shoulder can be quite fatty. Be sure to trim any large pieces of fat when making this soup. Refrigerate and store for up to 4 days. Freeze in a gallon size bag and defrost for 24 hours in the refrigerator. Reheat to serve. Store garnishes separately.