1. In dutch oven heat oil over medium high heat. Cook and stir onion and garlic until tender, but not browned.
2. Add pork; cook and stir for 2 to 3 minutes or until browned. Stir in hominy, tomato sauce, broth, chili powder and oregano. Bring to boil; reduce heat. Cover and simmer 10 minutes or until pork is tender, stir occasionally.
3. Spoon the Pozole into individual bowls.
4. Garnish with cilantro, green onions, radishes and cabbage. Sprinkle with lemon juice on top.
5. Serve with warm tortillas.

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