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Roasted chiles lend a warm undertone to Southwestern-inspired braised pork with beans.

• 4 dried ancho chiles
• 4 dried guajillo chiles
• 4 dried mulato chiles
• 1 chipotle chile
• 8 garlic cloves, unpeeled
• 4 1/2 cups boiling water
• 1 can (28 ounces) whole peeled tomatoes
• 1 1/2 cups warm water
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Coarse salt and freshly ground pepper
• 1 teaspoon cider vinegar
• 3 tablespoons extra-virgin olive oil
• 1 1/2 pounds boneless pork shoulder, cut into 2-inch cubes
• 1 small onion, finely chopped
• 1 1/2 cups 1/2-inch-cubed peeled yuca
• 1 cup dried red kidney beans, soaked in water overnight
• Hominy, warm tortillas, Mexican crema or sour cream, and jalapeno chile slices, for serving (optional)

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