Heat the vegetable oil in a large pot over medium-high heat. Add the diced onion and garlic, and sauté until the onion is translucent, about 5 minutes.

Add the chili powder, smoked paprika, cumin, oregano, salt, and black pepper to the pot, and stir to combine with the onion and garlic.

Pour the diced tomatoes (with their juice), drained kidney beans, and drained hominy into the pot, and stir to combine with the onion and spice mixture.

Add the vegetable broth to the pot, and stir to combine all the ingredients.

Bring the menudo to a boil, then reduce the heat to low, and simmer for 1 hour, stirring occasionally.

Remove the pot from the heat, and let it cool for a few minutes. Then, transfer about 2 cups of the menudo to a blender or food processor, and blend until smooth. Pour the blended menudo back into the pot, and stir to combine.

Return the pot to low heat, and simmer for another 30 minutes.

Stir in the chopped cilantro just before serving.

Serve the menudo hot, with lime wedges on the side for squeezing over the top.