The New York Times offers a recipe for New Mexican Pozole by David Tanis. The recipe calls for dried hominy, dried red New Mexico chiles, pork belly and shoulder, onion and garlic. Seasonings include bay leaf and cumin. The full recipe is available at NYTimes.com.
Soak 1 1/2 pounds of dried hominy overnight in cold water. Drain the hominy, add to a large soup pot, cover with water and simmer for one hour. While the hominy cooks, slightly toast 3 ounces of dried New Mexico chiles in a skillet until fragrant. Cut the chiles open, remove the seeds and stems, and add the chiles to a pot with water to simmer for 30 minutes. Cool the chiles, transfer them to a blender with a small amount of the cooking water and blend to a somewhat thick consistency.
Season 2 pounds each of fresh pork belly and pork shoulder cut into 2-inch cubes with salt and pepper, and then add to the pot once the hominy is cooked. Add 1 large peeled and halved yellow onion stuck with cloves, 1 bay leaf, 2 tablespoons of chopped garlic and 2 teaspoons of toasted and ground cumin seeds to the pot. Add enough water to cover the contents by 2 inches, and bring to a simmer. Simmer for about two and a half hours, adding water or salt as necessary and skimming fat and scum from the surface.
Once the meat is tender and the hominy have softened, stir in 1 cup of chile puree, and continue to simmer for 10 minutes. Taste and adjust seasoning as necessary. To serve, ladle the stew into wide bowls with diced onion, lime wedges, chopped cilantro and toasted Mexican oregano on the side.