In a large frying pan, fry the bacon slices until crispy. Remove from pan and drain on a paper towel.
When the bacon cools to the touch, break into bite size pieces.
In the same pan, saute the onions in the bacon drippings over medium heat until they are transparent, approximately 10 minutes. Reduce heat to low.
Add the garlic powder, cumin, chili powder, lime juice and vinegar. Stir well to blend. Add the hominy, blackeye peas, Furmano's Whole Peeled Tomatoes and bacon. Remove from the heat.
Add the mayonnaise and salt and pepper. Toss well to incorporate completely. Set aside.
Place the chopped romaine on a large platter.
Spoon the contents of the frying pan over the lettuce. Sprinkle with cheese, avocados, black olives and finally the cilantro.