Set a large soup pot or Dutch oven over medium heat.

Add the olive oil to the pot and let it warm for about 30 seconds.

Add the chopped onion and 1/2 teaspoon of the kosher salt to the pot.

Cook the onion for 5 to 6 minutes, stirring a few times, until it looks soft and lightly golden at the edges.

Add the sliced garlic and ground cumin to the pot.

Cook for 30 seconds, stirring, until the garlic smells fragrant but does not brown.

Pour the salsa verde into the pot.

Cook the salsa verde for 2 minutes, stirring often, so it thickens slightly and loses its raw jarred taste.

Pour the chicken broth into the pot and stir well to loosen anything stuck on the bottom.

Raise the heat to medium-high and bring the broth to a boil.

Add the drained and rinsed hominy to the boiling broth.

Lower the heat to a gentle simmer so the soup bubbles lightly instead of boiling hard.