Heat the oil in a large soup pot. Sear beef for 5 minutes on each side, or until browned. Remove from pot.
In same oil, sauté the onions and garlic until caramelized.
Add back in the beef, water, enchilada sauce, oregano, bay leaf, beef bouillon, salt & pepper.
Bring liquid to a boil then cover and simmer on low until beef is tender (about two hours).
Once the beef is tender, remove bay leaf.
Add the hominy and cook for about 30 more minutes. Taste and season with salt, pepper, and lime juice.
When done, ladle soup into bowls, sprinkle with chicharrones, and garnish with any of these ingredients that you like: shredded cabbage, chopped cilantro, minced onions, lime juice, and avocado.
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