Start by removing all the seeds and stems from the dried chiles. Add chiles and garlic cloves to a dry pan on medium heat and toast for 1-2 minutes, but make sure not to burn. The garlic should get lightly browned on the outside.
When chiles are toasted, add them to a bowl of cool water and allow to steep for about 20 minutes.
Meanwhile, bring a large soup pot to medium heat and drizzle with olive oil and add chopped vegetables (butternut squash and zucchini). Season with salt and pepper and toss around a bit to coat with olive oil.
While vegetables are slowly cooking, make the chile sauce for the broth. In a food processor, add the soaked dried chiles, 1/2 red onion, toasted garlic cloves (skins removed), few sprigs of fresh oregano, cilantro, salt and pepper and a drizzle of olive oil. Blend together and slowly add the soaking water (that the chiles were in) to thin out consistency, up t0 1/2 cup. Blend until smooth.
Next, add the hominy and black beans to the vegetables in the pot. Add 6-8 cups of vegetable stock or water with vegetable bouillon. Add the chile sauce and gently stir everything around.
Cover pot slightly and bring to a boil, then reduce heat to low-medium and cook until butternut squash is tender, about 30 minutes. Taste for seasoning.
Ladle soup in bowls and top with sliced cabbage and avocado and lime wedges.