Toast the guajillo chiles in a dry skillet over medium heat for about 3 minutes until fragrant. Allow to cool, then remove stems and seeds.

In a large pot, heat a splash of oil and sauté the onion and garlic for about 5 minutes until translucent.

Add the pinto beans, hominy, vegetable broth, and toasted chiles. Sprinkle in cumin and stir before bringing to a gentle boil.

Reduce heat to low and simmer uncovered for about 20 minutes, stirring occasionally.

Optionally, blend the toasted chiles with a cup of broth until smooth and add back to the pot.

Serve hot in bowls, squeezing fresh lime juice on top and garnishing with avocado, radishes, and cilantro.