Posole Salad with Avocado, Green Chili, Lemon and Cilantro

This is from the Dean and DeLuca Cookbook, my brother-in-law makes this for family BBQs and we all love it!

Serves 8 as a side dish.

1/2 pound dried posole (or 2 cups canned hominy, drained)
2 bay leaves
2 ripe avocados
1/2c packed fresh cilantro leaves, minced
2 lemons
8 small pickled green chilies, minced
1/3c red onion, finely minced
1 1/2 tsp salt
2 Tbsp chili powder
2 tsp ground cumin
cilantro sprigs for garnish

1) soak posole for at least 3 hours or overnight (if using dried). drain, add fresh water and the bay leaves, and boil in a medium saucepan until soft enough to chew comfortably (some people like it at 30 minutes, some at 2 hours). Drain again. Remove and discard bay leaves. (if you are using canned hominy, start with step 2)
2) halve and pit avocados. Scoop the pulp out and chop it into 1/3-inch cubes. Place in a large bowl with the minced cilantro. Squeeze the juice of the lemons into the bowl with the avocado and cilantro. Add the hominy and the remaining ingredients to the bowl. Mix thoroughly but carefully, folding with spatula so you don't smash the avocado. Garnish with cilantro sprigs.