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Santa Fe chili

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Recipe from Randy Hudson of Texas

1/2 lb beef (cut into 1/2 inch cubes)
1/2 lb pork (cut into 1/2 inch cubes)
1/2 lb chicken (cut into 1/2 inch cubes)
1 red bell pepper (diced)
1 bunch green onions (diced)
2-3 cloves garlic crushed
1 can golden hominy
1-16 oz sour cream
1 can chicken broth
1 large avocado (diced)
1-2 tbs olive oil
Salt & pepper to taste
Plenty of corn tortilla chips

In a dutch oven, saute all three meats until brown. Add peppers, garlic and onion and cook over medium heat until tender. Add hominy with liquid, sour cream and chicken broth. Stir well and simmer over low heat approximately one hour. Season to taste with salt & pepper. Serving suggestion: To large soup bowls, add a heaping handful of corn tortilla chips. Ladle soup over chips and garnish with 1-2 tbs of diced avocados.

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