Ingredient:

• 2 to 4 guajillo chili peppers*
• 2 tablespoons extra-virgin olive oil
• 1 large white onion, finely chopped
• 4 cloves garlic, pressed or minced
• 1 tablespoon ground cumin
• ½ cup (4 ounces) tomato paste
• 1 bay leaf
• 3 cans (15 ounces each) pinto beans, rinsed and drained
• 1 can (15 ounces) hominy, rinsed and drained
• 32 ounces (4 cups) vegetable broth
• 2 cups water
• ½ teaspoon fine sea salt, to taste
• ¼ cup chopped cilantro, divided
• 1 lime, halved
• Recommended garnishes: sliced avocado, shredded green cabbage, chopped radish, onion and/or jalapeño