Cactus and Pork Stew

Heat the lard in a large pot over extremely high heat, stirring constantly to prevent burning. Introduce the cubed pork and coriander seeds into the pot, mixing well to distribute the ingredients evenly. Allow the pork to develop a rich brown color, taking approximately 10 minutes to achieve this. Next, incorporate the sliced onions into the pot and continue cooking until they have softened slightly, adding about 5 minutes to the overall time. Then, add the diced potatoes, carrots, minced garlic, chopped tomatillos, green chiles, jalapeno peppers, nopalitos, and hominy to the pot. Combine these ingredients with the pork mixture, stirring constantly to prevent lumps from forming. Season with oregano and cumin seeds to enhance the flavor of the stew. If the mixture appears too dry, add water accordingly to achieve a suitable consistency.

Once the ingredients have melded together, bring the stew to a rolling boil, then gradually decrease the heat to a low-medium setting. Cover the pot with a lid and allow it to simmer gently, stirring occasionally to prevent scorching, until the pork has become tender and falls apart easily, taking around 45 minutes to accomplish this. To serve the stew, carefully transfer it into individual serving bowls and top with crumbled cheese and chopped cilantro.