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If using dry posole, cover with water and soak overnight.
(If you have the toasted cumin and coriander mix already, skip this step) Heat a large, heavy soup pot over medium low heat. Add the cumin and coriander and toast until light brown and aromatic. Transfer to a mortar or grinder. Grind to a powder.
Lightly coat the cubes of pork with salt and pepper.
In a large soup pot, heat the oil over medium heat. Brown the pork about 2 minutes. Add the onion and garlic and sauté for 2 minutes.
Add the liquid, posole*, herbs and spices (omit red chile sauce) to the pot. Bring to a boil.
Lower heat to a simmer, cover and cook for 1 hour. Remove the cover and cook another 30 minutes. Only stir occasionally to prevent "breaking" the posole.
Add the red chile and cook another 30 minutes or so until posole has "blossomed" and is tender. If you need to add more liquid, add some hot water or broth at the beginning or 15 minutes into this step.*
Taste and adjust seasoning to your taste.
Optional – If you have time, let sit for a couple of hours and come to room temperature. Refrigerate until ready to eat. You can refrigerate overnight if you want.
Reheat when ready to serve.
Transfer to bowls and top with the desired toppings and serve with warm flour or corn tortillas.