half of a large sweet yellow onion, quartered
2 (3- to 4-inch) fresh jalapeño chiles, stemmed and quartered, including seeds
2 garlic cloves, peeled and smashed
2 cups homemade chicken broth
3 tbsp vegetable oil
1 lb ground pork
3/4 tsp ground cumin
1 tsp salt
1 (14- to 15-oz) can white hominy (also called pozole), rinsed and drained
1/2 cup finely chopped fresh cilantro
toasted pepitas (for garnish)
crumbled queso fresco or cotija (for garnish)
lime wedges (for garnish)
Add remaining 2 tbsp oil to pot and heat over moderately high heat until hot, then carefully add puree (it will spatter), cumin, and salt. Cook, stirring frequently, until mixture is thickened and most of liquid is evaporated, about 10 minutes.
Add pork, hominy, cilantro, and remaining 1 1/2 cups broth and simmer gently, uncovered, stirring occasionally, 10 minutes. Season to taste with additional salt or cumin. Serve chili sprinkled with pumpkin seeds and cheese and with a lime wedge.