Well, it seems like the volume on the list is dying down a little.  Here's
a lively recipe.  I made it today for the first time and it's delicious!

SANTA FE POSOLE STEW

1 1/2 cups cooked rice
1 Tbsp. canola oil
1 med. yellow onion
1 red or green bell pepper, seeded and diced
2 cloves garlic
1 jalapeno pepper, seeded and diced
1 can crushed tomatoes
1 can hominy, drained
1 cup cooked or 1 can black beans or red kidney beans
1 cup water
2 Tbsp. dried parsley
2 tsp. dried oregano
1 1/2 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. ground black pepper
chopped fresh cilantro (garnish)

Heat oil in a large saucepan and add the onion, bell pepper, garlic, and
jalapeno.  Saute for about 5 minutes.  Stir in the cooked rice, crushed
tomatoes, hominy, beans, water, and seasonings.  Cook for about 15 minutes
over low heat, stirring occasionally.

Ladle into bowls and serve topped with chopped fresh cilantro.

4-6 servings.