Soft boil the knuckle of pork, cut into cubes. Cool cooking water. Cut vegetables into cubes, clean chiles, remove seeds, chop. Sauté everything in bacon fat, add spices (ground) and simmer a little bit. Fill up with cooking water (must be 1.25 l) and do until beans are soft, about 2 hours. Add the tomatoes and cook for 1/2 hour. Mash some of the beans for binding and return to soup repeatedly. Add lime juice and cilantro greens (chopped) and bring to table with sour cream or crème fraiche. The soup (like all bean soups) tastes better the following day.
It can also be made with leftover ham. If you want it to be a little less spicy, reduce the mass of the chiles.
Be careful when cleaning the chiles, use rubber gloves and goggles! Do not grate the eyes or possibly other mucous membranes otherwise it does too good until the pain subsides.
Our tip: Use a delicious spicy bacon for a delicious touch!