In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs and cook until browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic, chili powder, oregano, and cumin. Cook for another minute until fragrant.
Return the chicken to the pot. Add the chicken broth, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Stir in the drained and rinsed hominy and the lime juice. Simmer for another 10 minutes to allow the flavors to meld.
Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with your favorite toppings like cilantro, avocado, sour cream, and lime wedges.
Notes
This pozole can be made ahead of time and reheats beautifully. For a spicier version, add a pinch of cayenne pepper or a diced jalapeño with the onions.