Pork with beans and chili pepper

Description

Soak the beans in 4 cups of water overnight. Drain the water using a colander and set aside. Heat the grill and roast the chili pepper for about 5 minutes. Place in a bowl, cover tightly, and let stand for 10 minutes. Cut the chili in half, remove the seeds, and finely chop. Rub the achiote paste into the pork. Lightly oil a skillet. Sear the meat until browned, about 2 minutes. Transfer to a plate. Reduce heat to medium. Add onion and garlic, cook until the onion softens, about 6 minutes. Add cumin, bay leaf, and chili, cook for about 2 minutes. Add vinegar and cook, stirring, for about 30 seconds. Add chicken broth, beans, and pork. Bring to a boil, cover, and simmer for 1 hour. Divide into 4 servings and serve.

Instructions