| 1 1/2 | c | Dried black beans (about 10 ounces), picked over and rinsed |
| 4 | md | Poblano chiles |
| 4 | md | Cubanelle chiles (Italian frying peppers) (see notes) |
| 3 | md | Green bell peppers |
| 1 | md | Haban~ero chile (see notes) |
| 1 | lb | Fresh spinach; stemmed |
| 10 | md | Tomatillos - husked; rinsed and quartered |
| 5 | | Scallions; coarsely chopped |
| 1 | | Meaty smoked ham hock (about 1 pound) |
| 2 | | Bay leaves |
| 3 | tb | Vegetable oil |
| 2 | lb | Trimmed boneless pork shoulder or butt, cut into 1-inch cubes |
| | Salt and freshly ground black pepper |
| 1 | md | White onion; finely chopped |
| 6 | | Garlic cloves; minced |
| 1 | tb | Sugar |
| 1 | tb | Ground cumin |
| 1 | c | Finely chopped fresh coriander leaves (cilantro) |
| | Tortilla chips or corn bread and sour cream, for serving |
