To make Mexican pozole, cook 1 1/2 pounds hominy, prepare red chili puree with 3 ounces of dried red chiles, add 2 pounds cubed pork belly, 2 pounds pork shoulder and some spices to hominy, and cook the dish for an additional 2 1/2 hours. Add 1 cup of chili puree to the dish, cook it for 10 minutes, add more spices and salt if needed, and serve or refrigerate Mexican pozole for up to 72 hours.
Soak hominy for a night in cold water before boiling it for 1 hour. To make chili puree, grill dried chilies a little bit, cut them open, take out seeds and stems from the chilies, add them to a saucepan filled with 4 cups of water, and cook the chilies for 30 minutes. Allow the chilies to cool, and puree them in a blender. Add some water that was left after boiling the chilies if the mixture is too dense. Add some salt, pepper, halves of one yellow onion stuck with 2 cloves and one bay leaf to hominy together with the meat.
Stir in 1 tablespoon of chopped garlic and 2 teaspoons of ground cumin seeds. Be sure to remove fat that appears on the surface of the broth. Garnish pozole with onion, lime wedges, cilantro or oregano.