Slow-Cooker Pork and Hominy Stew

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1 1/2 pounds boneless pork shoulder, cut into 1-inch pieces

2 15-ounce cans hominy, drained and rinsed 

2 cups low-sodium chicken broth 

1 16-ounce jar salsa verde 

2 poblano chile peppers, seeded and chopped 

1/2 bunch fresh cilantro, roughly chopped, plus more for topping Kosher salt 

10 6-inch corn tortillas

1/4 cup sour cream

1 romaine lettuce heart, shredded

1 avocado, diced