Chili with Pork and Blackeyed Peas

Pork Black-Eyed Pea Chili
Serves 6

1 tablespoon ground coriander
1/2 tablespoon sweet smoked paprika
2 teaspoon ground cumin
3 pounds trimmed pork shoulder, 1.5 inch chunks
Salt and pepper
extra-virgin olive oil
1/4 pound slab bacon, cut into 1/2-inch dice
1 onion, finely chopped
2 garlic cloves, minced
4 jalapeños, seeded and very finely chopped
1 red bell pepper, finely diced
1 bottle dark beer
1.5 cups chicken stock or low-sodium broth
16oz rotel tomatoes
2 canned chipotles, minced
1 pound dried black-eyed peas, picked over and rinsed
1 tsp cinnamon

In a large bowl, combine the coriander, paprika and cumin and toss with the pork. Season with salt and pepper.
In a large pot, heat 2 tablespoons of the oil. Add half of the pork and cook over moderately high heat, turning once, until browned, about 8 minutes. Transfer the pork to a plate. Add the remaining 2 tablespoons of oil and brown the remaining pork over moderate heat. Transfer the pork to the plate.
Add the bacon to the casserole and cook over moderate heat, stirring occasionally, until browned and slightly crisp, about 7 minutes. Add the onion, garlic, jalapeños and bell peppers and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Return the pork to the casserole along with any accumulated juices. Add the ale, chicken stock, tomatoes, chipotles, black-eyed peas and cinnamon stick and bring to a boil.
Cover and cook over very low heat until the meat and beans are tender, about 1.75 hours. Season the chili with salt and pepper. Spoon off the fat from the surface.
Serve the chili in bowls. Top with cilantro, cheese, etc.