In a Dutch oven over medium-high heat, add oil. Stir in onion, garlic, jalapeño, cumin, coriander and bay leaf. Sauté for 5 minutes. Add smoked hocks, diced tomatoes and stock. Reduce heat to low and allow mixture to simmer until hocks are fork tender (about 2 hours).
Remove tender hocks from mixture and remove meat (discarding bones and fat). Cut meat into bite-sized pieces and return to pot. Stir in hominy and allow to simmer for an additional 15 minutes. Salt and pepper to taste. Ladle into serving bowls and top with crumbled Queso Fresco cheese.