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Brown the Pork: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the pork pieces, seasoning them with salt and pepper, and brown them on all sides, about 5-7 minutes. Remove the pork from the pot and set aside.
Sauté the Aromatics: In the same pot, add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Simmer the Posole: Return the browned pork to the pot and stir in the chicken broth, hominy, roasted green chiles, cumin, oregano, and coriander. Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for 45 minutes to 1 hour, or until the pork is tender and the flavors have melded together.
Season and Serve: Taste the posole and adjust the seasoning with additional salt and pepper if needed. Ladle the Green Chile Posole into bowls and garnish with fresh cilantro, sliced radishes, diced avocado, and crumbled queso fresco if desired. Serve with lime wedges on the side for an extra burst of citrusy flavor.