Preheat oven to 350°.
Roast the chilies, tomatillos, onion halves on the grill until charred all over.
Removing skin is OPTIONAL. Using latex gloves, remove the skins off the peppers after 15 minutes being steamed in a Ziploc or brown bag. They should slide off easily. In a blender or Vitamix, blend the garlic, cilantro, onion, chilies and tomatillos until pureed and smooth.
Either cut up the pork shoulder to speed up the process or leave whole. I like to season the pork with kosher salt and pepper, brown the pork on all sides and then smother in half of the green sauce and chicken stock until almost covered. Cover and cook on low for 3 hours or until it can easily shred for stovetop, or 6 hours in slow cooker and then shred.
Pour 1/2 cup of reserved green sauce into the bottom of each 8x8" pan that has been sprayed with PAM or oiled. Set the rest aside.
In a bowl mix together the refried beans, hominy and drained, shredded pork. Divide the shredded pork mixture into portions and place on the edge of each tortilla. Add 1/4 cup shredded cheese on top and roll up tight. Place 4 enchiladas in each pan.
Cover with remaining sauce, cheddar cheese on top. I freeze one pan for later use and cook the other pan for 40 minutes.
Serve 2 per person with cracked black pepper, a drizzle of Mexican Crema on top and a garnish of cilantro.