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Heat the olive oil in a large pot over a medium-high heat.
Add about three quarters of the onion (reserve the rest to add at the end), the garlic and cumin, and season with salt and pepper.
Cook, stirring occasionally, until the onion is softened and starting to brown at the edges, 5–8 minutes.
Add the zucchini and half of the jalapeno and season again with salt and pepper.
Cook, stirring occasionally, until the zucchini has started to soften and brown around the edges, 8–10 minutes.
Add the stock, hominy and corn and bring to a simmer.
Cook, stirring occasionally, until the zucchini has completely softened and started to break down a bit (without totally turning to mush), 20–25 minutes.
Add the remaining jalapeno and half of the coriander.
Season again with salt and pepper.
Ladle into bowls and top with the remaining onion and coriander and serve with limes for squeezing over the top.