Cut pork shoulder into 1-inch cubes.

In a large pot or Dutch oven, brown the pork over medium-high heat.

Add chopped onion and minced garlic to the pot and cook until softened.

Stir in cumin and oregano.

Pour in chicken broth and bring to a boil.

Reduce heat to low, cover, and simmer for 45-60 minutes, or until pork is tender.

Add drained hominy and green chiles to the pot.

Bring to a boil, then reduce heat and simmer for 15-20 minutes.

Serve hot, garnished with cilantro, avocado, and sour cream.