Quick Posole

I cooked a pork butt overnight at 200°, with a finish for an hour or so at 350°.  It was rubbed with all kinds of things before the cook.I remember it being 167° internally when checking it in the morning.  I think I checked again after another hour and it hadn’t made much progress yet so the heat was cranked up.  Rub was garlic, onion, brown sugar, ground coriander, cumin, and black pepper.That yielded enough chopped pork to last us.  We’ll be needing easy-fix meals once the remodel kicks off.  Here’s a quick posole using some of that pork: 
Chop a big sweet onion and start sweating it in a little oil.  Season with salt and pepper, Mexican oregano, cumin, coriander, and garlic.  After a couple minutes add a handful of the pork, a can of hominy, a can of green chilies, and some chicken stock.  Simmer the posole for a while, I fiddle with the seasoning while the flavors marry.  It can always use more garlic.