Pheasant Pozole Verde

Ingredients

• 4 pounds pheasant legs, or 2 pounds of pork shoulder
• 1 quart chicken broth
• 30 tomatillos the normal kind, not the little ones
• 10 sorrel leaves large, optional
• 3 serrano or jalapenos, chopped
• 3 tablespoons lard corn oil or other cooking oil
• 1/2 cup pepitas toasted in a frying pan until aromatic and then ground
• 32 ounces white hominy can of
• 1 teaspoon dried oregano Mexican if possible
• 1 bunch epazote optional
• 1 onion small, minced
• 1 avocado diced
• 1/2 cup chopped cilantro
• lime wedges