3 pounds boneless pork roast; salt and pepper; 1 Tbsp toasted fennel seeds, ground; 3Tbsp. ground cumin; extra virgin olive oil; 15 whole tomatillos, husked; 3 poblanos or pasilla chilis; 2 onions, peeled and quartered; 1 jalopeno (optional); 4 garlic cloves, peeled; 1 bay leaf; 1 lime, halved; 1 big bunch fresh cilantro; 1 quart chicken stock; 1 cup masa harina; 2–15 oz cans hominy (optional)
Preheat oven to 325 degrees
Season the pork with salt, pepper, fennel, and cumin. Take large roasting pan and place over medium heat. Add 1/4 c. olive oil, and sear pork all over until golden brown on the outside, 3-4 minutes per side. Remove from heat. Add vegetables, garlic cloves and bay leaf, spreading around roast. Drizzle with olive oil, squeeze lime juice all over and season with salt and pepper. Cover and put roast in oven for 2 or 2 1/2 hours or until fork tender. Remove from oven and set the pork aside. Put all other ingredients into a blender ( a little at a time) with the bunch of cilantro and process until smooth. Pour into a large pot. Set over medium heat and add chicken broth. Bring to simmer and whisk in masa harina to thicken sauce. Cook for a couple of minutes then add pork, which has been cubed and add hominy (if desired). Season to taste with salt and pepper. Serve with sour cream and queso fresco.