Ingredients:

2 cups dried black beans, rinsed and sorted
6 cups water
8 red chili peppers
6 green chili peppers
6 jalapeño peppers
2 red bell peppers
1 pound spinach, rinsed and stemmed
12 tomatillos, stemmed
6 green tomatoes, stemmed
5 green onions
5 tablespoons vegetable oil
1 1/2 pounds lean pork steak, diced
2 onions, sliced
8 cloves garlic, finely chopped
2 tablespoons granulated sugar
2 tablespoons ground cumin
1 pound diced ham
2 cups chopped fresh cilantro

Methods:

1. Combine black beans and water in a stockpot. Bring to a boil and simmer until tender, about 2 hours.
2. Meanwhile, place red and green chili peppers, jalapeños and bell peppers on a baking sheet. Roast under the broiler until the skins are blackened, turning often. Place in a bowl and cover with plastic wrap. Let sit for 15 minutes, then peel and remove the seeds.
3. In a food processor, purée chilies, bell peppers, spinach, tomatillos, green tomatoes and green onions; set aside.
4. Heat oil in a large saucepan and cook pork until browned. Remove and drain on paper towels.
5. Add onions and garlic to pork grease; sauté until tender, about 3 minutes. Add sugar, cumin, ham, pork and the chili purée. Simmer over low heat for 2 hours.
6. When beans are tender, add meat mixture; mix well. Serve with topped with cilantro.