Strain the beans, reserving them for the stew.
Place half the oil in a large pot over medium heat, add all the vegetables, dried spices and seasonings. Saute until onions are glassy. Add the chile paste and swirl, pull pan from heat.
Brown the pork in a large skillet, in batches, in the remaining oil.
Combine the vegetables, pork, beans, ham hock, stock and bring to a simmer.
Lower heat to maintain simmer and cook for 1 hour, covered.
Remove cover and simmer another hour until beans are tender.
Season and serve with fresh limes wedges and corn tortillas.
Pass more of the chile paste at the table for those that want it.

Chile Paste
Fry the refreshed chiles for 5-10 seconds in the oil over high heat.
Place all ingredients in a blender and process until smooth, store in refrigerator.