In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Pour in the clam juice, scraping the bottom of the pot to release any browned bits. This adds flavor to your posole. Increase the heat to bring the mixture to a gentle boil.
Once boiling, add the drained and rinsed hominy along with the salsa verde. Stir to combine everything well. Allow the mixture to simmer for about 5 minutes.
Stir in the sun-dried tomatoes and lime peel, allowing the flavors to meld together for another 3-4 minutes.
Gently add the mixed seafood to the pot. Cook for 3-5 minutes, or until the seafood is cooked through and opaque. Be careful not to overcook the seafood, as it can become tough.
Remove the pot from heat and stir in 2 tablespoons of chopped cilantro. Taste and adjust seasoning if necessary.
Ladle the posole into bowls and top with the remaining cilantro. Serve with lime wedges on the side for an extra burst of brightness.
