Heat grill to 400°F

Rub pork with salt,pepper and cumin

Sear pork on grill using an open pan or screen so cubes don't fall through grates.

Grill chilis, tomatillos, onion, garlic until chilis are charred and onion is tender

Remove vegetables from grill and place peppers in ziplock bag to sweat

Remove grilled pork and set aside

Pour chicken stock and water in a stock pot with onions, tomatillos, and garlic. add diced tomatoes. add oregano, cilantro and remaining cumin salt and pepper. bring to a boil

While stock is heating,clean chilis, removing the seeds and membrane. use gloves if desired. add to stock

Once stock is boiling, cover and simmer for 25 minutes.

Remove from heat and using an immersion blender, puree stock and vegatables

Add pork and hominy. return pot to heat and simmer 20 minutes.

Top with shredded queso fresco amd cheddar and pico de gallo for a fresh twist