1 kg pork ribs; pork skin (optional); 1 cup kidney beans; 1 pepper; 3-4 tomatoes (or 1 tin tomatoes in tomato juice); 1-2 tbsp lard; 1 onion; 1 clove garlic; 1 ancho chilli; 0.5 tsp cumin; 0.5 tsp oregano; coriander black pepper; salt
Soak the beans in cold water overnight. Bring to the boil in clean water and remove any foam. Add the onion, garlic and pork skin and simmer for 1.5 hours with the lid on. Meanwhile soak the dry chilli in boiled water for an hour and then chop it finely. Remove the vegetables from the bean pan, chop the skin into small pieces and return to the pan. Chop the pork into small pieces and fry on a high heat with a spoon of fat. Add the cumin, finely chopped onion and fry until soft. Add the garlic and one minute later the pepper. Season with pepper. Add the rehydrated pepper, tomatoes, and oregano. Cook for a couple of minutes before adding the tomato juice, reduce it a little and add to the bean pan. Season with salt and cook with the lid on for 40 minutes. Sprinkle with coriander and serve.