To bake the Tortilla Strips: Preheat your oven to 350F. Set aside 3 of the tortillas for the soup. Thinly slice the remaining 5 tortillas. Spread them into an even layer on a baking sheet. Bake at 350F until golden and crispy, about 25-30minutes. Toss every 10 minutes or so to ensure even cooking.

To make the Sofrito: In a large soup pot, combine the onion and jalapeno. Begin sweating over medium heat. Zest the lime and add it to the pot. Separate the cilantro leaves from the stems. Save the leaves for serving and the end of cooking. Chop the stems and add them to the pot. Add the cumin, marjoram, coriander, and garlic. Cook until aromatic, about 7-8 minutes.

Drain and rinse the hominy. Slice the reserved 3 tortillas into thin strips. Add the canned tomatoes, water, and hominy. Bring to a boil and then reduce to simmer. Simmer for 25 minutes, until flavors meld and the tortillas have dissolved into the soup. You can use a firm spoon to help with this.

To serve the soup:

Slice the lime into wedges.

When the soup is ready, ladle it into bowls. Garnish with the fresh cilantro. Top with tortilla strips and serve with lime wedges.