2 tablespoons butter
1 teaspoon salt
1 teaspoon ground cumin
5 pounds boneless pork shoulder, excess fat trimmed, cut into 1 1/2-inch pieces
1 1/2 cups chopped onions
1 cup chopped poblano pepper
1 tablespoon minced jalapeno pepper
4 cloves garlic, minced
1 1/2 cups chicken broth
One 16-ounce jar tomatillo salsa
One 15.5-ounce can hominy, drained and rinsed
1/4 cup chopped fresh cilantro