Pinto Bean 
And Pork Chili

This recipe can be easily doubled to feed a crowd. 
Achiote paste can be found in specialty-food stores and Mexican markets. 

2 cups dried pinto beans
¾ pound boneless pork loin, trimmed of fat and cut into 1½-inch cubes
1½ tsp. achiote paste or substitute ¼ cup chili powder
2 medium onions, finely chopped
1- 7 oz. can green chilies diced
3 cloves garlic, minced
1½ tsp. ground cumin
1 bay leaf
¼ cup apple ~ cider vinegar
3½ cups homemade chicken stock, or {3cans low ~ sodium chicken broth }
Olive-oil cooking spray.
 Soak pinto beans in 4 cups water overnight. Drain and rinse in colander, set aside.
Place Pork in a medium bowl, and crumble achiote paste over top. Using your hands, rub paste into pork, set aside.
Place a saucepan over med. high heat. When hot, coat with cooking spray. Add Pork. Cook, stirring occasionally, until browned, about 2 minutes. Transfer to a plate.
Reduce heat to medium. Add onions, green chilies, garlic; cover. Cook, stirring, until onions have softened, about 6 minutes. Add cumin, bay leaf; cook until mixture begins to stick to the bottom of the pan, about 2 minutes. Add vinegar, and cook stirring, 30 seconds more.
Add chicken stock, pinto beans, and pork. Bring to a simmer, and cover. Cook 1 hour. Divide among four bowls, and serve.
Achiote Paste is a classic Yucatan spice paste. It is sold in bright orange bricks made from ground annatto seeds, cumin, pepper, oregano, cinnamon, and cloves. Pieces from the block are roasted before being mixed with citrus juice and then blended into a marinade or stock.