Preheat the oven to 400°F.
On a baking sheet, toss the tomatillos, onion and jalapeños with the oil and a big pinch of salt. Roast for 20 minutes, until softened. Transfer the roasted vegetables to a blender, along with the garlic, cilantro, and 1/2 cup water. Blend until smooth, adding more water as necessary to reach your desired consistency. Season to taste.
Reduce the oven to 350°F.
Place the pork, salsa verde, ale, cumin and salt in an oven-safe braising dish. Add beef broth or water so that the liquid comes at least halfway up the sides of the meat. Cover tightly and braise for 2:30-3 hours, until the meat is very tender.
Remove the pot from the oven and bring to a boil on the stove. Add the remaining beef broth and hominy and season to taste.
Serve the stew with red onions, radishes, cilantro, sour cream and tortilla chips.