New Mexican Pozole

dried hominy (posole), available in Latino groceries, soaked overnight in cold water

dried red New Mexico chiles (about 10 large chiles)

fresh pork belly, cut in 2-inch cubes

pork shoulder, not too lean, cut in 2-inch chunks

Salt and pepper

large yellow onion, peeled, halved and stuck with 2 cloves

bay leaf

chopped garlic

cumin seeds, toasted until fragrant and coarsely ground

finely diced white onion, soaked in ice water, for garnish

Lime wedges

Roughly chopped cilantro, for garnish

Toasted Mexican oregano, for garnish