Season the pork shoulder pieces with salt, pepper, chili powder, cumin, and ground ancho chiles.

In a large pot or Dutch oven, heat some oil over medium-high heat. Add the pork to the pot and brown on all sides. This may need to be done in batches. Once browned, remove the pork and set it aside.

In the same pot, add the onion, bell pepper, and diced jalapeño. Sauté until the vegetables are softened, about 5-7 minutes.

Add the garlic and sauté for another minute until it becomes fragrant.

Return the browned pork to the pot. Add the drained hominy and the Ro-Tel. Stir everything together.

Pour in the chicken broth. The broth should cover the ingredients; if not, add enough water to cover. Bring the soup to a boil.

Once boiling, reduce the heat to low and let the soup simmer for about 2-3 hours, or until the pork is very tender.

Taste the soup and adjust the seasonings as needed.

Serve the pozole in bowls, garnished with sliced radishes, sliced jalapeño, chopped cilantro, and a wedge of lime on the side.