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Preheat your oven to 300°F.
Heat oil in a large Dutch oven over medium-high heat.
Add onion, salt, and pepper, and cook for about 5 minutes until softened.
Stir in garlic and oregano and cook until fragrant.
Add the pork pieces and bone. Cook, stirring occasionally, until the pork is no longer pink on the outside, about 5–7 minutes.
Pour in the chicken stock and green enchilada sauce, scraping up any flavorful bits from the bottom.
Add the potatoes and stir.
Cover and transfer to the oven. Cook for about 2 hours, until the pork is very tender and easy to shred.
Remove the pork and bone. Shred the meat with two forks, discard the bone, and return the pork to the pot.
Stir in the hominy and green chiles.
Bring to a simmer on the stovetop and cook uncovered for 10–15 minutes, until everything is heated through and the potatoes are fully tender.
Stir in fresh cilantro and a squeeze of lime juice.
Taste and adjust salt and pepper as needed.