To download a Spanish translation of this recipe click here. Print Ingredients 1 tablespoon olive oil 2 pounds pork loin, trimmed of fat and cut into 1-inch cubes 2 teaspoons ground cumin 1 teaspoon salt 1 teaspoon pepper 1 onion, chopped 4 cloves garlic, minced 1 pound pinto beans, soaked, drained and rinsed 8 cups chicken stock 1 pound tomatillos, husks removed and rinsed 1 jalapeño pepper, stem removed 1 bunch cilantro, stems and leaves Juice of 2 limes Number of Servings : 8 To download a Spanish translation of this recipe click here. Directions Heat oil in 8-quart stock pot. Add pork, cumin, salt and pepper. Sauté until pork is browned, about 5-10 minutes. Add onion and garlic and cook until softened, about 3 minutes. Add Pinto beans and stir to coat with oil. Add chicken stock and bring to a boil. Reduce heat to a simmer and cook for 1 hour, stirring occasionally, until beans are tender. In a food processor, puree tomatillos, jalapeño pepper, bunch of cilantro and lime juice. Add to stock pot and simmer for an additional ½ hour, to blend flavors. Serving Suggestions: Top with sour cream, cilantro sprigs, diced avocado, tomatoes or sliced radishes. Created by Chef Katy Keck New Word Grill, New York