Step 1

Cut off the stem ends of the chilis and shake/flick the chilis to remove as many seeds as possible (it’s ok if some remain). Rinse them and pat them dry.

Step 2

Heat an empty Dutch oven or soup pot over medium heat until a few drops of water evaporate quickly from the pan. Toast the chilis in the dry pan, pressing them flat with a spatula for a few seconds until fragrant, then flip them over and press them again for a few seconds. Remove the toasted chilis and set them aside for now.

Step 3

In the same pot (still over medium heat), warm the olive oil until shimmering. Add the onion and a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about 5 minutes.Add the garlic and cumin and cook until fragrant while stirring, about 1 minute. Add the tomato paste and cook, while stirring, for 1 minute.

Step 4

Add the toasted chili peppers, bay leaf, hominy, beans, vegetable broth and water to the pot. Stir in 1/2 teaspoon salt and raise the heat to medium-high. Bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer, stirring occasionally, and cook for 25 minutes.

Step 5

Remove the chili peppers and bay leaf from the soup and discard them. Stir the cilantro and juice of 1/2 lime into the soup. Taste, and add more salt (I usually add at least 1/4 teaspoon more) and/or lime juice if necessary. For extra richness, add a little splash of olive oil and stir it in.

Step 6

Cut the remaining lime into small wedges. Divide the soup into bowls and garnish with lime wedges and other garnishes of your choice.