1 Spanish chorizo sausage, sliced
3 tbsp butter
1 each, small yellow onion and small purple onion, halved then sliced
3 large garlic cloves, slivered
2 celery stalks, sliced
1 large leek, halved vertically, then sliced
4 thin, whippy carrots, halved vertically, then sliced
1 tbsp Mexican chili powdeer
1 tbsp oregano
1 1/2 tsp cumin
1 1/2 tsp coriander
1 lb cooked ham, cubed
4 cans chicken broth
4 cups water
1 can pinto beans
2 cans white hominy
Brown the chorizo slices in a large skillet to remove some of the fat. Place on paper towels to drain, then wipe the skillet out with more paper towels.
Melt the butter in the skillet, then add the onions, garlic, leek and carrots, then saute until the onions are soft; about 5 minutes. Add the chili powder, oregano, cumin, coriander and continue to saute for about 2 minutes.
Place the vegetable mixture into a stock pot, then add the reserved chorizo, ham, chicken broth and water, bring to a boil and simmer for 30 minutes. Add the pinto beans and hominy to the stock pot and continue to simmer for another 30 minutes.
Ladle the soup into bowls, then top with the cheese and scallions.