Pozole de Frijol

• 1 or 2 (or more, if you are a chili head dried chilis de Arbol, ancho, or guajillo chilis to suit your preference)

• 2 tablespoons oil

• 1 onion (diced)

• 4 cloves garlic (minced)

• optional: 6 cups mild vegetable broth

• 1/2 15 oz. can diced tomatoes – those “fire roasted” ones would be good if you have them

• 1 tablespoon dried oregano

• 1 15 oz. can pinto beans (drained and rinsed)

• 2 15 oz. cans hominy (drained and rinsed)

• salt

• juice of 2 limes