2 1/2 pounds pork shoulder, trimmed and cut into 2 inch cubes
1-28 ounce can Green Enchilada Sauce (medium)
2-16 ounce cans hominy, drained
1 large onion, diced
1 tablespoon minced garlic
2 teaspoons cumin
1 1/2 tablespoon lime juice
1 teaspoon sea salt |