Heat oil in a Dutch oven. Brown pork on all sides. Remove from pan set aside.

Add onion and sauté 4-5 min. Add garlic sauté 1 min longer.

Return the pork to pan. Add cumin, pepper, beer, broth, salsa and hominy. Bring to boil. Cover. Lower heat to simmer for at least 1 hour or until pork is tender.

Add cilantro and Radishes. Stir in and let set for 5 min.

Serve in bowls with a lime wedge garnish.