Gallina Pinta

Place the beans in a bowl and cover them with water. Let them soak until you're ready to use them.
In a large stockpot, add the meat and enough water to cover it by about 2 inches. Bring it to a boil over high heat.
Toss in the tomato, chili pepper, onion, cilantro, garlic, and salt. Lower the heat to medium-low and let it simmer for an hour. Skim off any foam that rises to the top and discard it.
After an hour, fish out the onion, tomato, and chili pepper and add them to a blender with the peppercorns, oregano, and cumin. Add a cup of water and blend until smooth. Strain the sauce through a fine sieve back into the pot.
Drain the beans and add them to the pot. Let everything simmer for another hour.
Once the beans are nice and tender, stir in the hominy and cook for 30 more minutes. By now, the meat should be falling off the bone, and the beans and hominy should be perfectly soft. Taste and adjust the salt if needed, then turn off the heat.
Ladle the soup into bowls, making sure to get a good mix of broth, meat, and beans. Top with chopped onion and cilantro, squeeze in some lime, and add dried chilies for a little heat. Enjoy!