– Remove the pork from the pot and shred it with forks. Cover the shredded meat and set aside.
– Strain the stock and discard the solids. Return the strained stock to the large pot and keep at a simmer.
– Pour the verde sauce back into the pan and simmer to thicken.
– Swirl the green sauce into the simmering stock. Add the hominy and reserved shredded or chopped pork. Taste and adjust for salt.
– Simmer to heat through.