Chili Verde with Pork and Hominy (Posole)

Name: Chili Verde with Pork and Hominy (Posole)
Yield: Serves 6
Ingredients: 1 1/2 pounds, tomatillos (16 to 20 medium), husks and stems removed, rinsed well, dried, and halved if larger than 2 inches in diameter (see note); 3 , poblano chiles, halved lengthwise, stemmed and seeded (see note); 3 tablespoons, vegetable oil; 4 , medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons); 2 teaspoons, sugar; 1 teaspoon, dried oregano; 1 teaspoon, ground cumin; pinch, ground cloves; pinch, ground cinnamon; , Salt and ground black pepper; 1 (3 1/2-to 4-pound), boneless pork butt, trimmed and cut into 1 1/2-inch pieces; 1 , medium onion, chopped medium; 2 1/2 cups, low-sodium chicken broth; 1 cup, water; 2 (15-ounce) cans, white or yellow hominy, drained and rinsed; 2 , bay leaves; 1/4 cup, minced fresh cilantro leaves; 1 tablespoon, juice from 1 lime

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