Preheat the oven to 500°F.
On a baking sheet, toss the pork with 2 tablespoons canola oil and a pinch of salt and pepper. Roast until browned on all sides, about 10 minutes.
In an oven-safe braising dish, heat the remaining olive oil over medium heat. Sauté the onions until soft, 5-7 minutes. Add the oregano and cook for 1 minute, until fragrant. Add the seared pork, hominy, chipotles in adobo, ancho chile, and enough stock to come at least halfway up the sides of the meat. Cover the pot tightly and braise in the oven for 2-3 hours, until the meat is very tender. Season to taste.
Serve the stew in bowls topped with radishes, cabbage, cilantro, onion, lime wedges and tortilla chips.