My pozole verde recipe is made from scratch with various cuts of pork for a rich broth with hominy, tomatillos, green chilies, pepitas and fresh herbs.
Traditional pozole is made with either pig's feet or pig's head, due to the collagen content, which adds richness and body to the stock. I find it easier to find ham hocks at my local store, though also consider pork neck, pork shank, or pork ribs. You can make this dish with pork shoulder alone. It's still quite delicious.