This recipe can be easily doubled to feed a crowd. 
Achiote paste can be found in specialty-food stores and Mexican markets. 

2 cups dried pinto beans
¾ pound boneless pork loin, trimmed of fat and cut into 1½ ~ inch cubes
1½ tsp. achiote paste or substitute ¼ cup chili powder
2 medium onions, finely chopped
1 ~ 7 oz. can green chilies diced
3 cloves garlic, minced
1½ tsp. ground cumin
1 bay leaf
¼ cup apple ~ cider vinegar
3½ cups homemade chicken stock, or 
{ 3 cans low ~ sodium chicken broth }
Olive ~ oil cooking spray.
Soak pinto beans in 4 cups water overnight. Drain and rinse in colander, set aside.
Place Pork in a medium bowl, and crumble achiote paste over top. Using your hands, rub paste into pork, set aside.
Place a saucepan over med. high heat. When hot, coat with cooking spray. Add Pork. Cook, stirring occasionally, until browned, about 2 minutes. Transfer to a plate.
Reduce heat to medium. Add onions, green chilies, garlic; cover. Cook, stirring, until onions have softened, about 6 minutes. Add cumin, bay leaf; cook until mixture begins to stick to the bottom of the pan, about 2 minutes. Add vinegar, and cook stirring, 30 seconds more.
Add chicken stock, pinto beans, and pork. Bring to a simmer, and cover. Cook 1 hour. Divide among four bowls, and serve.

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