I made a huge batch of posole. 6 cans of hominy, one can of white whole kernel corn. 3 pounds or so of pork sliced and semi grilled, then cubed, 6 anchos roasted on the egg, peeled, seeded and chopped, two huge vidalias, coarse chopped, twelve cloves of garlic pressed, five cans of chopped green chiles, about half a cup chopped cilantro, and about four cups of water - maybe a little more to make it actually soupy - then stewed all afternoon. Served with sour cream, fresh chopped cilantro and hot baguette.
Not bad. No pictures. Leftovers for football watching this afternoon.