Trim the pork shoulder as needed and cut it into approximately 1-inch cubes.

Season the pieces with some of the kosher salt and black pepper.

Try to keep the pork pieces relatively uniform so they cook at approximately the same rate.

Step 2: Heat the Dutch Oven

Heat the olive oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat.

Allow the oil to become hot before adding the pork.

A properly heated pot helps the pork develop a good sear instead of immediately releasing liquid and steaming.

Step 3: Brown the Pork in Batches

Add the pork in batches, leaving some room between the pieces.

Sear for approximately 2 to 3 minutes per side, or until nicely browned.

Avoid overcrowding the pot. If too much pork is added at once, the temperature drops and the meat can steam rather than brown.

Transfer each browned batch to a plate and continue until all the pork has been seared.

Step 4: Sauté the Onion

Reduce the heat to medium.

Add the diced yellow onion to the same pot.

Cook for approximately 4 to 5 minutes, stirring occasionally, until softened and lightly golden.

As you stir, scrape up the flavorful browned bits left behind by the pork.

Step 5: Add the Garlic

Stir in the minced garlic.

Cook for approximately 30 seconds, just until fragrant.

Garlic cooks quickly, so avoid letting it burn.

Step 6: Add the Green Chile and Spices

Add the chopped roasted New Mexico green chiles.

Stir in the cumin, Mexican oregano, smoked paprika, and ground coriander.

Cook everything together for 1 to 2 minutes, stirring frequently.

This brief cooking period helps the spices become fragrant and distributes the green chile throughout the aromatic base.

Step 7: Return the Pork to the Pot

Return the browned pork and any accumulated juices from the plate to the Dutch oven.

Stir to coat the pieces with the green chile and aromatic mixture.

Step 8: Add the Broth

Pour in the 6 cups low-sodium chicken broth.

Add the bay leaf.

Stir well, making sure any remaining flavorful browned bits on the bottom of the pot are incorporated into the broth.

Step 9: Slowly Simmer the Pork

Bring the stew to a gentle simmer.

Reduce the heat to low and partially cover the pot.

Cook for approximately 1 1/2 to 2 hours, stirring occasionally.

The stew should maintain a gentle simmer rather than a vigorous boil.

Continue cooking until the pork is tender and easily breaks apart when pressed with a fork.

Step 10: Adjust the Broth if Necessary

Check the stew occasionally during the long simmer.

If too much liquid evaporates and the broth becomes more concentrated than you’d like, add a small amount of additional chicken broth or water.

The finished dish should remain a hearty stew with plenty of flavorful broth.

Step 11: Prepare the Hominy

Drain the canned white hominy and rinse it well.

Once the pork is tender, stir the hominy into the pot.

Step 12: Simmer the Hominy

Continue simmering the stew uncovered for 20 to 25 minutes.

During this final simmer, the hominy warms through and absorbs some of the savory green chile broth.

The pork will also continue becoming tender.

Step 13: Finish With Lime

Remove and discard the bay leaf.

Stir in 1 tablespoon fresh lime juice.

Taste the broth and adjust the salt, black pepper, or green chile seasoning as needed.

Step 14: Serve

Ladle the hot pork and hominy stew into generous bowls.

Top each serving with your favorite combination of chopped cilantro, diced white onion, sliced radishes, avocado, shredded cabbage, and sliced jalapeños.

Serve with fresh lime wedges and warm flour or corn tortillas.