Saute onion and tomatillos until browned in olive oil. Then, brown meat of your choice. Sometimes I use a beef roast and brown each side. Peel and de-seed the green chiles. I buy them fresh-roasted from local markets but you can also find frozen or jar green chili. Put the stock, spices, onion, tomatillos, chiles, and meat into a crock pot. Squeeze 1-2 limes into the stock. Salt and pepper. Leave the hominy out. Let it cook on low in a crock pot for 10 hours. Add the drained hominy at the last hour or later.
"I free-form this recipe all the time tend to go heavy on cumin. It's hard to go wrong—just go with your flavor preferences." – Travis
Serve with tortillas of your choice, queso fresco, limes, and cilantro. Enjoy!