Kp> The Mexicans make a wonderful pork stew called Pozole that contains Kp> hominy, pork, chunks of chiles, onions, etc, topped with fresh chopped Kp> veggies, lime juice.

From DeWitt and Gerlach, Whole Chile Pepper Book:

Posole is one of the ... most basic methods of preparing corn.

... The name seems to be a variation of -pozo-, Spanish for "puddle, " and in Mexico the dish is spelled -pozole-.

Cook first 6 ingredients over medium heat for 3 hr or until posole is tender. Add water as necessary. Add pork and cook 1/2 hr or until tender. Serve in soup bowls, accompanied by soft tortillas.

Soak the 8 chiles in hot water for 15 min. Put chiles and 1 c of the water and the garlic powder in a blender and blend until smooth. Serve in a bowl on the side. Serve the onion and cilantro in bowls on the side.