Anasazi and pinto beans with hominy and green chiles

1 1/2 c  Dried anasazi beans
  1 1/2 c  Dried pinto beans
     10 c  Water
      1 ts Salt
      3 c  Dried indian hominy
      3 ea Green anaheim chiles
 
  Soak the beans overnight in water to cover.  In the morning rinse the
  beans with cold water and place in a large pot with fresh water to
  cover. Stir in the salt, cover and simmer slowly 2 to 2 1/2 hours,
  until the beans are tender.  Add water when necessary and stir
  occasionally to prevent the beans from burning.
  Add hominy and simmer, covered, 1 hour, stirring occasionally.  The
  hominy and beans should be very soft and moist, but not too watery.
  While the beans and hominy are cooking, roast, peel, seed and dice the
  chiles.  Sprinkle on top of the cooked beans for garnish.