My Recipe

1 ½ pounds-------------------------dried hominy (posole), available in Latino groceries, soaked overnight in cold water
3 ounces-----------------------------dried red New Mexico chiles (about 10 large chiles)
2 pounds-----------------------------fresh pork belly, cut in 2-inch cubes
2 pounds-----------------------------pork shoulder, not too lean, cut in 2-inch chunks
1 large-------------------------------yellow onion, peeled, halved and stuck with 2 cloves
2 cups---------------------------------finely diced white onion, soaked in ice water, for garnish
2 teaspoon-----------------------cumin seeds, toasted until fragrant and coarsely ground
1 tablespoon-------------------chopped garlic
1 bay leaf
Lime wedges
Roughly chopped cilantro, for garnish
Toasted Mexican oregano, for garnish
Salt and pepper

STEP 1: Drain soaked hominy and put in large soup pot. Cover with water and bring to boil. Let simmer briskly for 1 hour.
STEP 2: While hominy is cooking, make red chile purée: Toast dried chiles lightly in cast-iron skillet or stovetop grill, just until fragrant. Wearing gloves, slit chiles lengthwise with paring knife. Remove and discard stems and seeds. Put chiles in saucepan and cover with 4 cups water. Simmer 30 minutes and let cool. In blender, purée chiles to a smooth paste using some cooking water as necessary. Purée should be of milkshake consistency.
STEP 3: Season pork belly and pork shoulder generously with salt and pepper. After posole has cooked 1 hour, add pork shoulder, pork belly, onion stuck with cloves, bay leaf, garlic and cumin. Add enough water to cover by 2 inches, then return to a brisk simmer. While adding water occasionally and tasting broth for salt, simmer for about 2 1/2 hours more, until meat is tender and posole grains have softened and burst. Skim fat from surface of broth.
STEP 4: Stir in 1 cup chile purée and simmer for 10 minutes. Taste and correct seasoning. (At this point, posole can be cooled completely and reheated later. Refrigerate for up to 3 days.)
STEP 5: To serve, ladle posole, meat and broth into wide bowls. Pass bowls of diced onion, lime wedges, cilantro and oregano, and let guests garnish to taste.