|Dried pinto beans||1 Cup (16 tbs), sorted|
|Vegetable oil||2 Tablespoon|
|Boneless pork||2 Pound, cut in 1-inch cubes|
|Chicken drumsticks/Chicken thighs||8|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Dried oregano leaf||1 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Canned whole tomatoes||28 Ounce, diced (1 Can)|
|Chili powder||1 Tablespoon|
|Canned golden hominy||30 Ounce, drained (Two 15 Ounce Cans)|
|Avocado||1 , sliced|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Chopped cilantro||1⁄2 Cup (8 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
|Shredded monterey jack cheese||1 Cup (16 tbs)|
|Sliced radishes||1⁄2 Cup (8 tbs)|
|Shredded lettuce||2 Cup (32 tbs)|
Place beans in a saucepan with water to cover by 2 inches.
Boil; boil 2 minutes.
Remove from heat.
Cover and let stand 1 hour.
Heat 1 tablespoon oil in a skillet.
Brown half the pork cubes.
Lift pork cubes from skillet; set aside.
Repeat with remaining pork cubes.
Brown chicken pieces in remaining hot oil; set aside.
Wipe skillet clean.
Heat remaining oil in skillet.
Add onion and garlic.
Saute until onion is tender.
In a large pot, combine beans, pork cubes, onion mixture, 2 quarts water, salt, oregano, cumin and pepper.
Bring to a boil; reduce heat.
Cover and simmer 45 minutes.
Add tomatoes and juice, chicken, chili powder and hominy to pot.
Simmer 30 minutes.
Ladle soup into bowls, including 1 drumstick or thigh in each serving.