Heat the olive oil in a large pot over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.
Add the garlic and jalapeño peppers and sauté for another 2-3 minutes, until fragrant.
Add the cumin, oregano, smoked paprika, chili powder, salt, and black pepper. Stir to combine.
Add the vegetable broth, water, hominy, and diced tomatoes. Bring to a boil, then reduce the heat and let simmer for 1 hour.
After 1 hour, remove the pot from the heat and add the lime juice and cilantro. Stir to combine.
Serve hot with your choice of toppings, such as sliced radishes, sliced avocado, shredded cabbage, lime wedges, or tortilla chips.