Pork Chili

Ingredients
Pinto Beans
1 package (16 ounces ) dry pinto beans
3 garlic cloves, peeled
2 bay leaves
1 medium onion, cut in half
1 teaspoon dried oregano
I teaspoon ground cumin

Pork Chili
2 tablespoons olive oil
3 pounds boneless pork shoulder, well trimmed and cut into 1 inch pieces
4 medium carrots, cut into 1/4 inch thick slices
1 jumbo onion (I pound), chopped
4 jalapeno chilies, seeded and minced
4 large garlic cloves, minced
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons salt I can (28 ounces) whole tomatoes in juice
I cup loosely packed fresh cilantro leaves and stems, chopped

Directions
Prepare Beans: Rinse beans with cold running water and discard any stones or shriveled beans. In large bowl, place beans and enough water to cover by 2 inches. Cover bowl and let stand at room temperature overnight. (Or, in 6 quart saucepot, place beans and enough water to cover by 2 inches. Heat to boiling over high heat; cook 2 minutes. Remove from heat; cover and let stand 1 hour.) Drain and rinse beans.
In 6 quart saucepot, place beans, garlic, bay leaves, onion, oregano, cumin and 8 cups water, heat to boiling over high heat. Reduce heat to low; cover and simmer 1 hour or until beans are tender. Drain beans, reserving 2 cups cooking liquid. Discard onion, garlic, and bay leaves. Refrigerate beans until ready to use.
While beans are cooking, begin preparing Pork Chili: In 5 quart Dutch oven, heat 1 tablespoon oil over medium high heat until hot Add pork, in 2 batches, and cook until browned, about 10 minutes per batch, stirring occasionally. With slotted spoon, transfer pork to medium bowl.
When beans are done, complete Pork Chili: To same Dutch oven, add remaining 1 tablespoon oil. Reduce heat to medium, add carrots and onion, and cook until tender, about 10 minutes, stirring occasionally. Stir in jalapenos, garlic, chili powder, cumin, coriander, and salt; cook 1 minute. Add tomatoes with their juice, pork, and reserved bean cooking liquid; heat to boiling over high heat, stirring and breaking up tomatoes with side of spoon. Reduce heat to low; cook, covered, about 2 hours or until pork is tender, stirring occasionally. Add beans and cilantro, and cook 5 minutes longer, stirring to combine.