I made a large batch of posole using white hominy last fall. Did you nixtamalize the corn with lime ("Cal"), or are you just soaking in water? I ask this because I think nixtamalization is an important step in getting the right texture. Not to mention is really gives the corn a fantastic flavor.
As far as seasonings, I keep it pretty traditional. Dried chilis are a must. I like a combination of anchos, guajillas, and a couple of tabasco or cayenne peppers for heat. Also, cumin and oregano. That's about it.
I love Posole. It's an ancient dish and one of the few foods that I feel truly shows what can be done with (mostly) indigenous ingredients from North America.