Mexican Hominy and Pork Tomatillo Soup

Ingredients

• 4 pounds pork shoulder trimmed and cut into 1½ inch chunks
• 1 tablespoon kosher salt
• 1 teaspoon ground black pepper
• 1½ pounds tomatillos husks and stems removed, washed and dried, cut into halves
• 1 large onion cut into 1-inch pieces
• 4 garlic cloves minced
• 1 tablespoonsminced fresh oregano or 1 teaspoon dried
• 1 teaspoon ground cumin
• 2 tablespoons extra virgin olive oil
• 1 28- ounce can hominy drained and rinsed
• 2½ cups low-sodium chicken broth
• 2 large or 3 medium-sized poblano chills seeded and minced
• 3 tablespoons minute tapioca
• 2 teaspoons natural cane sugar
• 2 bay leaves
• ¼ cup minced cilantro
• extra cilantro sour cream, and tortilla chips for serving

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