I have run into this a few times. I soak dry posole overnight, and then add it to my sweated/sauteed vegetables, add water, and stir it regularly, and it still takes over 4 hours for the kernels to pop. Is there a part of the process I am missing or doing wrong, or could I just be dealing with old posole?
Use a pressure cooker. Try for example this recipe:
where dried hominy is cooked in a pressure cooker.
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10 minutes in pressure cooker from the time it starts to boil, according to a table I found on cooking grains in a pressure cooker