Rinse dry pinto beans and pick through and discard any foreign objects. Add beans to a large pot and cover with 3-4 inches of cold water. Cover and let sit for about 8 hours or overnight.
Start by covering the ham hocks with water in a large pot. Bring the water to a boil, then lower the heat and simmer for 1½-2 hours (until the meat falls off the bone). If you have a pressure cooker, it takes only 12 minutes or less once it starts cooking. Let it cool, then cut the meat into bite-size pieces.
In a large, heavy-bottomed pot or saute pan, sauté cooked chopped ham hock for 4-5 minutes.
Add the onions, garlic, oregano, Creole seasoning, chili spice, smoked paprika, and bay leaf. Then sauté for 3-5 minutes, until onions are wilted and aromatic.
Drain the soaked beans, rinse, and place them in the pot. Stir for a minute or two.
Add about 5 cups water or chicken broth (enough to cover the beans), and bring to a boil.
Reduce heat to a simmer and cook for 55 minutes or more, occasionally stirring.
Add more stock or water to reach the desired thickness. The beans' texture should be thick and somewhat creamy but not watery.
Remove the bay leaves. Taste and adjust for seasonings with salt and pepper if needed.
Serve with cornbread or overcooked rice and garnish with green onion or cilantro.