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1
Place beans in a 6-qt.
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2
Dutch oven.
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3
Add ribs, onions, garlic, and water.
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4
Heat to boiling over high heat.
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5
Reduce heat to medium-low, cover, and simmer 1 1/2 hours.
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6
Stir in chicken, tomatoes with juices, and chilies.
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7
Cover and cook 15 minutes.
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8
With the back of a large spoon or a potato masher, mash some of the pinto beans in pot to thicken stew.
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9
Stir in hominy, cabbage, salt, pepper, and cayenne.
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10
Turn off heat, cover, and let stand 5 minutes.
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11
(DH prefers I cook it 5 minutes, then let it sit 5 minutes.)
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12
Serve with shredded Monterey Jack cheese, chopped cilantro, scallions, salsa and bread or tortillas.
