In a large pot heat 2 tablespoons oil. Add the chicken and pork and cook until brown on all sides-- you can do this in batches if necessary. Add the onions and cumin. With a spoon, stir and release any cooked pieces of meat from the bottom of the pot. Cook for 3 minutes, and then add the garlic and peppers. Cook for 1 minute, then add tomatoes, hominy and garbanzo beans. Stir and cook for another minute. Now add chicken stock and bring to a boil and simmer for 20 minutes. Add cilantro, squeeze in the juice of both limes, season to taste with salt and pepper. Ladle into bowls and serve. Garnish with some finely chopped lettuce, Monterey Jack cheese and julienne radishes.
Yield: 6 to 8 servings