2 tablespoons Canola Oil
2 1/2 pounds pork shoulder cut into 1 inch pieces
1 Onion chopped
3 cloves Peeled Garlic minced
10 cups Chicken Broth
1 tablespoon Dried Oregano
2 teaspoons Salt
3 tablespoons Dried Anaheim Chiles
3 cups Canned White Hominy drained
Radish thinly sliced
Organic Iceberg Lettuce shredded
Organic Limes cut into wedges
Heat the oil in a large Dutch oven over medium-high heat.
Add the pork and cook, turning, until browned on all sides, about 5-10 minutes.
Remove the pork with a slotted spoon and keep warm.
Reduce heat to medium, and add the onion and garlic to the pan, cooking just until onion softens, about 3 minutes.
Return pork to Dutch oven and add the chicken broth, oregano, salt and ground chiles or chili powder.
Reduce heat to low, cover, and simmer for 1½ to 2 hours until pork is tender.
Check seasonings and add more chile powder or salt according to taste.
Ladle into soup bowls and pass garnishes. Serve with hot corn tortillas.