Pork and Chorizo Pozole

Name: Pork and Chorizo Pozole
Ingredients: 1/4 cup olive oil; 2 pounds trimmed boneless pork shoulder, cut into 1-inch cubes; Salt; Freshly ground pepper; 1 large white onion, quartered; 2 cloves; 1 tablespoon dried oregano, preferably Mexican, plus more for garnish; 2 bay leaves; 2 quarts beef broth; 1 pound tomatillos, husked and rinsed; 4 plum tomatoes, halved; 3 garlic cloves; 1 ounce each of ancho and guajillo chiles, stemmed and seeded; 1 pound fresh Mexican chorizo, casings removed; Two 15-ounce cans white hominy, drained and rinsed; Thinly sliced radishes, chopped onion and cilantro and lime wedges, for serving