Place browned cubed pork, 3 lbs in a slow cooker with onions, hominy, oregano, garlic, chile powder, cumin, paprika, chicken broth, roasted chiles. Slow cook for 6-8 hours (until the pork is fork tender), checking the moisture level in case you need to add more stock.
Serve with Cornbread and garnishes of red sliced radishes, lime wedges, red or white onions, fresh cilantro, crushed chile pequin and chile pequin entero (really hot), and a mix of sliced red and green cabbage
I forgot to mention that I season the pork with some of the seasonings and marinate overnight. Deglaze the meat and onion pan with 1/4 cup tequila