Holiday Pork Posole

medium onions, divided

canola oil or vegetable oil, divided

ancho chile powder, divided

dried oregano (preferably Mexican), divided

6-to 6½-pound bone-in pork shoulder (Boston butt), cut into 4- to 5-inch pieces, some meat left on bone

(or more) low-salt chicken broth

diced green chiles, drained

large garlic cloves, minced

ground cumin

golden or white hominy, drained

batch of Dad’s Red Chili Sauce (our addition)

limes, each cut into 4 wedges

Thinly sliced green onion

Chopped fresh cilantro

Tortilla shells or chips, head of cabbage (chopped), 5-10 radishes (thinly sliced), all optional for garnish at end.