Hominy and pork in green chile sauce

1 pound tomatillos, husked, rinsed, and patted dry;

2 tablespoons vegetable oil;

2 pounds boneless pork shoulder (Boston butt), cut into 2-inch chunks;

2 teaspoons kosher salt;

3⁄4 teaspoon ground black pepper;

1 large onion, finely chopped;

2 Anaheim or poblano chiles, cored and chopped;

1 or 2 jalapeño, serrano, or other small chiles, cored and finely chopped;

1 large green bell pepper, cored and chopped;

4 garlic cloves, chopped;

1 tablespoon dried oregano, preferably Mexican;

2 teaspoons ground cumin;

2 tablespoons instant or all-purpose flour;

2 cups chicken or pork stock;

2 cups canned hominy, drained and rinsed;

1⁄4 cup fresh lime juice;

1 cup queso fresco (about 4 ounces);

1 cup toasted, salted pepitas (pumpkin seeds);

1⁄2 cup thinly sliced radishes.

Preheat the broiler. Place the tomatillos on a rimmed baking sheet and broil, turning with tongs as needed, until charred in spots on all sides. Transfer into a small bowl and mash coarsely with a fork.
Heat the oil in an enameled cast-iron Dutch oven over medium-high heat. Season the pork with the salt and pepper. Working in batches to avoid crowding the food into the pan, sear the meat until deeply browned on all sides. Transfer into a bowl.
Add the onion, Anaheims, jalapeno, and bell pepper to the pot and stir to coat in the pork drippings. Cook, stirring often, until softened, about 8 minutes. Stir in the garlic, oregano, cumin, and flour. Cook, stirring, for 2 minutes. Reduce the heat if the mixture starts to scorch. Stir in the stock and scrape up the browned bits from the bottom of the pot.
Return the pork and any accumulated juices to the pot. Stir in the hominy and tomatillos. Bring to a boil, reduce the heat, and simmer gently until the meat is tender enough to shred with a fork, about 11⁄2 hours. Check the seasoning and add more salt if needed.
Cool to room temperature, cover, and refrigerate overnight. Discard the fat that solidifies on top before reheating the stew.
Just before serving, stir in the lime juice. Serve hot, topped with queso fresco, pepitas, and radishes.
Make-ahead note: This stew must be made at least 1 day ahead.