Pheasant Pozole Verde recipes

Name: Pheasant Pozole Verde recipes
Ingredients: 2 to 4 pounds of pheasant legs, or 2 pounds of pork shoulder; 1 quart of chicken broth; 20 to 30 tomatillos (the normal kind, not the little ones); 10 large sorrel leaves (optional); 2 to 3 hot green chiles, serrano or jalapeno, chopped; 2 or 3 tablespoons lard, corn oil or other cooking oil; 1/2 cup (2 ounces) pepitas, toasted in a frying pan until aromatic and then ground; 1 28- to 32-ounce can of white hominy; 1 teaspoon of dried oregano, Mexican if possible; 1 small bunch of epazote (optional); 1 small onion, minced; 1 avocado, diced; 1/2 cup chopped cilantro; lime wedges