Heat a large stockpot until hot. Add the canola oil, pork, and salt, saute until the pork is opaque on all sides, about 5 to 8 minutes. With a slotted spoon, transfer the meat to a bowl and set aside.
Add the onion to the pot, and saute until it has softened and started to caramelize, 8 to 10 minutes. Add the garlic, chili powder, and cumin, and cook for 1 minute, stirring to blend all the spices evenly. Add the chicken stock, tomatoes, hominy, jalapeno, and sauteed pork. Bring to a boil over high heat. Cover and reduce the heat to low. Simmer slowly for 90 minutes. Taste and adjust the seasoning by adding more salt if necessary. Just before you are ready to serve, preheat the oven to 400 F. Wrap the tortillas in aluminum foil and bake for 6 to 8 minutes. Add the diced chicken breast to the simmering soup and heat through until hot. Ladle the soup into bowls and garnish with avocado slices, scallions, and cilantro. Serve with a slice of lime and warm tortillas! Get more great recipes from Cristina at: www.cristinaferrarecooks.com.