Chicken Posole Verde

Ingredients

• 1 cup dried anasazi beans (somewhere between a pinto and kidney bean)
• 1 cup dried posole
• 1 bulb garlic, cut in half, not peeled
• 2 x onions, peeled and roughly chopped
• 10 x tomatillos, husked, rinsed and quartered
• 2 x pasilla chilies, seeded and roughly chopped
• 1 x jalapeno, seeded and roughly chopped
• 4 cloves garlic, smashed
• 2 tbsp olive oil
• 2 cup chicken stock
• 1 tbsp white wine vinegar
• 1 x lime, juiced
• 1 tsp ground cumin
• 1-2 tsp cholula or mexican hot sauce
• 2 x chicken breasts, cut into 1/2-inch cubes
• 1/4 cup chopped cilantro
• for garnish: cilantro, sour cream, avocado, green cabbage

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