1.Soak posole for at least 3 hours or overnight. 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 prefer it at 2 hours). Drain again. Remove and discard bay leaves. (Alternatively, if you’re using canned hominy, begin with step 2.)
2. Halve and pit the avocados. Scoop the pulp out and chop it into 1/3-inch cubes. Place in a large bowl with the cilantro. Squeeze the juice of the lemons onto the avocado and cilantro. Add the cooked posole (or drained, canned hominy) and the remaining ingredients to the bowl. Mix the ingredients thoroughly but carefully (try not to mash the avocado). Garnish with the cilantro sprigs.
.