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1
Drain soaked hominy and put in large soup pot.
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2
Cover with water and bring to boil.
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3
Let simmer briskly for 1 hour.
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4
While hominy is cooking, make red chile puree: Toast dried chiles lightly in cast-iron skillet or stovetop grill, just until fragrant.
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5
Wearing gloves, slit chiles lengthwise with paring knife.
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6
Remove and discard stems and seeds.
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7
Put chiles in saucepan and cover with 4 cups water.
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8
Simmer 30 minutes and let cool.
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9
In blender, puree chiles to a smooth paste using some cooking water as necessary.
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10
Puree should be of milkshake consistency.
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11
Season pork belly and pork shoulder generously with salt and pepper.
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12
After posole has cooked 1 hour, add pork shoulder, pork belly, onion stuck with cloves, bay leaf, garlic and cumin.
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13
Add enough water to cover by 2 inches, then return to a brisk simmer.
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14
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.
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15
Skim fat from surface of broth.
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16
Stir in 1 cup chile puree and simmer for 10 minutes.
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17
Taste and correct seasoning.
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18
(At this point, posole can be cooled completely and reheated later.
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19
Refrigerate for up to 3 days.)
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20
To serve, ladle posole, meat and broth into wide bowls.
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21
Pass bowls of diced onion, lime wedges, cilantro and oregano, and let guests garnish to taste.
