In a large pot over medium heat, warm the oil. Add the onion and garlic and saute until onion is softened. Add can of green chiles and stir for 4-5 minutes. Stir in the broth, water, tomato sauce, roast pork and pinto beans. Simmer for 5 minutes. Add cumin, oregano and hot sauce. Add salt and pepper to taste. At the finish add freshly squeezed lime. Ladle into bowls and top with tortilla strips, avocado, queso fresco and crema mexicana.