Chicken & Posole Verde

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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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