Remove the flavor packet from the beans and reserve. Place the beans in a large bowl and cover with about 2 inches of cold water. Let soak overnight or for at least 4 hours. Rinse under running water.
Heat 2 tablespoons of oil in a large skillet. Slice the chorizo and pork into 1 inch chunks and brown in the hot oil for about 5 minutes or until evenly browned. (You can skip this step if you like but browning adds more flavor.) Place the browned meat in the slow cooker along with the beans, chilies, tomatillas, hominy, chicken stock, tomato paste and the seasoning packet from the beans. Cook on low for 8 – 9 hours.
Just before serving-time, preheat the oven to 400 degrees. Combine the bread crumbs with the remaining 3 tablespoons of olive oil and the cilantro or parsley.
When the cassoulet is done, taste and add salt and pepper to taste if needed. If your slow cooker has an insert that is oven safe then just top the cassoulet with the bread crumb mixture and put in the oven for 10 minutes to toast the topping. If your slow cooker does not have an oven proof insert, just place the cassoulet in a baking dish, top with the crumbs and pop that in the oven for 10 minutes. Serve with fresh lime quarters if desired.
*Confit - This term is a French word that is best translated as preserving. In the savory kitchen, it historically refers to a meat submerged in flavorful rendered fat and cooked slowly until very tender. Confit has recently been expanded to include interpretations such as slowly cooking meat, fish or vegetables in a flavorful oil such as olive oil.