To start, heat olive oil or water in a large pot over medium heat. Once hot, add the chopped onion and sauté it for about 5 minutes, or until translucent. The aroma wafts through the kitchen, just waiting to invite others to explore. Now, toss in the minced garlic and diced jalapeño. Cook for an additional 2 minutes. Your kitchen is probably starting to smell divine. Don’t rush; this foundational step creates layers of flavor.

Next, add in the chopped tomatillos. These little green gems are tangy and juicy. Stir everything together, allowing the tomatillos to meld into the mix. Let them cook for about 7 minutes, stirring occasionally. You want them soft but still holding their shape somewhat.

Now, it’s time for the spices! Sprinkle in the cumin and oregano. The spices will hit the mixture like confetti—bringing life and personality to your pozole. Stir to ensure even distribution.

Once the spices have integrated beautifully, add in the pinto beans and hominy. These ingredients add a wonderful texture, turning the broth into something truly filling. Mix everything well.

Pour in the vegetable broth and bring the mixture to a boil. Once boiling, lower the heat to a simmer. This stage lets all the flavors intermingle and deepen. Cover the pot and let it simmer for about 20-30 minutes, stirring occasionally.

Right before serving, squeeze in the juice of one or two limes. This zesty addition brightens up the dish. Taste for seasoning, adjusting with salt and pepper as desired.