Boil meat on a medium-large pot with enough water, onion, salt, bay leaves, garlic until tender for about 1-2hrs.
To make chili sauce:
Remove stems from chilis and boil in water on a medium sauce pan until soft. Using a blender, combine chilis, pepper, salt, cumin powder, sesame seeds until well blended. You will need a food mill to make the sauce or you can use a mesh strainer to get the sauce out of the mixture. Set aside.
Once meat is ready, add chili sauce and (drained and rinsed) hominy.
Remain in medium heat until is boiling.
To make avocado dip:
Blend all ingredients in a blender until creamy.
Serve Pozole with fresh cabbage, avocados and limes.
Refrigerate leftovers; make sure the pozole is cool when stored in the refrigerator.