Season the pork (or chicken) generously with salt and pepper on all sides. In a large Enameled Cast Iron Dutch Oven over medium heat, pan sear the pork (or chicken) until they are browned on all sides, about 6 minutes. Work in batches.
Add all the seared pork into the dutch oven. Then, add the water, broth, bay leaf, and chopped onion. Reduce the heat to a simmer, cover, and cook for 1 1/2 hours or until the pork is tender and easily breaks apart with a fork.
PREPARE THE VERDE SAUCE.While the dish is simmering, prepare the verde sauce. Add the ingredients for the sauce into a blender and pulse until fully combined. In a separate saucepan over medium heat, add 1 tbsp of cooking oil. Then, add the verde sauce and let it simmer for 15 minutes or until it becomes a deeper green. Make sure to stir occasionally.
Returning to the simmering meat, first, remove the excess fat that may have accumulated on the side of the pot. Then, remove any of the bones. Take the larger pieces of pork and shred them. (If using a large pork shoulder or chicken, shred all of it)
Add the green sauce and hominy to the dutch oven with the meat and broth. Stir to combine, then cover and reduce the heat to a simmer. Let the dish simmer for about 30 minutes.
Serve the Pozole Verde with your favorite toppings and ENJOY!