Soak the chilis in a bit of boiling water for 20 minutes or so, then puree in a mini food processor.
In a large soup pot, saute the onion and garlic in the oil for 2 minutes over medium heat.
Add the tomatoes, 2 teaspoons of salt, the oregano, and 6 cups of vegetable broth or water and bring to a simmer.
Add the pinto beans and hominy and bring back to a simmer. Allow to simmer for ten minutes.
Add the pureed chilis, lime juice, stir, then add salt and more lime juice or more of the tomatoes as needed to produce a piquant broth. (You might like to add the chilis a little at a time and taste to make sure you aren’t exceeding your heat preference. You can always serve the remainder of the chili sauce on the side).
Serve it forth, with a good selection of garnishes.