Pork Posole

Delicious dish in the Mexican style.It's amazing how much taste there is in such a modest (and, by the way, inexpensive) dish. The highlight of the soup is hominy, with the delicate texture and taste of toasted corn; you'll find it in "Latin American foods" at the supermarket. The updates were minor: we just removed some of the butter and meat filling to get a cleaner broth.
Preheat a roasting pan over medium-high heat. Add the butter; stir to coat. Add the pork; cook for 5 minutes, until lightly browned on all sides. Remove the pork from the pan, leaving 1 tablespoon of the filling in the pan. Add the onion to the pan; simmer for 4 minutes, stirring occasionally. Add the garlic; simmer for 1 minute, stirring constantly. Return the pork to the pan; add the cumin and pepper. Add the beer; bring to a boil. Cook until the liquid has almost evaporated (about 9 minutes).Add chicken stock, salsa, and hominy; bring to a boil. Cover, reduce the heat and simmer for 1 hour and 10 minutes or until the pork is very soft, stirring occasionally. Pour 1/3 cup of soup into each of the 4 bowls. Sprinkle each serving with 1 tablespoon of cilantro and 1 sliced radish. Serve with lime wedges.