Wash your hands, clean your cooking area, and wash vegetables.
Peel and trim the cacti. Wash thoroughly. Cut the cacti in small squares. In a sauce pan bring about 3 cups water to a boil. Add cacti and boil for 15 minutes. Remove from heat and drain in a colander.
Heat olive oil in a skillet. Add the onion, tomatoes, chile pepper, bell pepper, and pepper, and cilantro and saute until onions are translucent.
Add the drained garbanzo beans, the cacti, and the chopped cilantro to the onion mixture. Add 3 cups water and simmer for 15 minutes.
Wash your hands and clean your cooking area. In a large saucepan, heat olive oil on high heat. Add pork and sear on all sides. Continue cooking pork until internal temperature reaches at least 160 ° F.
Add onions, peppers, garlic, oregano, cumin, and black pepper. Cook until the onions are translucent.
Add chicken broth. When he broth starts to boil, turn down the heat and simmer for 30 minutes.
Stir in hominy and green chilies; cook until pork meat is tender and stew thickens, about 30 more minutes.
Serve soup hot, with garnishes.
Nutrition facts per serving: 150 Calories, 8g total fat, 2g saturated fat, 0g trans fat, 200mg sodium, 11g total carbohydrate, 3g dietary fiber, 2g sugars, 9g protein, and 10% vitamin A. Percent Daily Values are based on a 2,000- calorie diet.