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1. Preheat broiler. Cut chile peppers in half lengthwise; discard stems, seeds, and membranes.** Place chile pepper halves, cut sides down, on a foil-lined baking sheet; flatten pepper halves with your hand. Broil 4 to 5 inches from the heat for 5 to 7 minutes or until blackened. Bring foil up around peppers and fold edges of foil together to enclose. Let stand about 10 minutes or until cool enough to handle. Using a sharp knife, loosen edges of skins; gently pull off skins in strips and discard. Chop peppers.
2. Meanwhile, trim fat from pork; cut pork into 1-inch pieces. In a Dutch oven heat olive oil over medium-high heat. Add pork pieces; cook until evenly browned on all sides, turning occasionally. Stir in the 1 cup chopped onion and the garlic; cook for 1 minute. Stir in portobello mushroom, chili powder, cumin, coriander, 1 teaspoon kosher salt, and the oregano. Add the water, hominy, chicken broth, beef broth, and beer. Bring to boiling; reduce heat. Add chopped chile peppers. Simmer, covered, about 1-1/2 hours or until pork is tender, stirring occasionally. Skim any fat off top of soup. If desired, season to taste with additional kosher salt.
3. To serve, place a few pieces of the mozzarella cheese and a heaping spoonful of tortilla chips into each of six individual serving bowls. Ladle soup over cheese and chips. Top with lettuce, radishes, sour cream, the 1/2 cup finely chopped onion, the cilantro, and lime wedges.