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Peel, halve, and medium dice onion. Peel and mince garlic. Place both in a 6-quart slow cooker insert.
Wash, dry, and quarter jalapeño pepper lengthwise; seed and remove ribs with a spoon to reduce spice level. Slice crosswise into thin pieces and add to the insert. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)
Pat pork dry with paper towels and add to the insert along with broth, enchilada sauce, hominy, green chiles, and spices. Stir to combine, then cover and cook until pork is cooked through and flavors have blended, low for 7-8 hours or high for about 5 hours.
When the pozole is almost done, wash and dry the fresh produce.
Trim and slice radishes crosswise into thin rounds. Place on a plate.
Halve and pit avocados; using a spoon, scoop out the flesh and slice crosswise into thin half-moons. Add to the plate with the radish.
Cut limes into wedges. Add to the plate.
Warm tortillas in a skillet, oven, or microwave (optional).
To serve, divide pozole between bowls and top with shredded cabbage, cheese, radish, avocado, and a squeeze of lime. Enjoy!