Preheat / Season Pork:
Turn oven to 400°F. Add 2 tbsp. (4 tbsp. for 4 servings) oil to a large pot over medium high. Meanwhile, add sliced pork into a mixing bowl, along with spice blend and some salt. Massage spices into pork with clean hands until spices are evenly distributed. Set aside and wash your hands.
Add onions to pot and cook for 5 minutes. Add garlic and seasoned pork to pot. Saute for 2 minutes, stirring often. Add tomato paste and cook another minute. Drain and rinse hominy and add to pot along with 3 cups (6 cups for 4 servings) water, chicken stock cube and cayenne pepper to taste. Stir to incorporate, reduce heat to medium low and cover with a lid to let simmer.
Prepare Tortilla Chips:
Slice corn tortillas in half and then into 1/4 inch strips. Spread out evenly onto a baking sheet, drizzle with 1/2 tbsp. (1 tbsp. for 4 servings) oil, toss with clean hands and season with salt. Put in oven until crispy and golden, about 12-15 minutes. Turn over a couple times as they cook so they become crispy.
Finish / Serve:
When tortilla chips are ready, taste and season posole with salt and pepper to your liking. To serve, spoon soup into bowls and top with shaved cabbage, radish, sour cream, diced avocado and crispy tortillas. Squeeze lime over everything. Enjoy!