Soak the dried chiles in hot water for 30 minutes to soften. Drain and remove stems and seeds.

Blend the softened chiles with 1 cup of the soaking liquid, and 1 clove of garlic until smooth. Strain the mixture through a fine-mesh sieve, discarding the solids.

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cumin, and cook for another 30 seconds.

Add the vegetable broth, bay leaf, hominy, and strained chile sauce to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.

Stir in the pinto beans and simmer for another 20 minutes, or until the hominy is tender and the flavors have melded.

Remove the bay leaf before serving. Taste and adjust seasoning as needed.