In a medium-large pot with enough water, boil meat, onion, salt, bay leaves, garlic until tender, about 1- 2 hours.
Remove stems from chilis and boil in water in a medium sauce pan until soft. Using a blender, combine chilli pepper, cumin powder, salt, sesame seeds until well blended. Use a food mill or mesh strainer to extract the sauce out of the mixture. Set aside.
Once meat is ready, add chili sauce and (drained and rinsed) hominy. Bring to a boil. Remove from heat.
Blend all ingredients in a blender until creamy. Serve Pozole with fresh cabbage, avocados and limes.