2 tbsp. vegetable oil
1 lg. onion, chopped
4-5 cloves garlic, minced
2 lg. carrots, chopped
2 stalks celery, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1-2 jalapeno chilies, seeded and minced (optional)
5 c. unsalted chicken stock
2 (15 oz.) cans black beans (preferably cuban style)
3/4 lb. tomatillos, husked, washed and quartered
1 (14 oz.) can whole tomatoes, drained
1 ham hock, fat removed, diced
1/2-1 tsp. cayenne
1 tsp. oregano
2 tsp. ground cumin
1 orange
2 limes
1 bunch cilantro
Salt and pepper to taste

Heat vegetable oil in heavy six quart pan. Add onion, garlic, carrots, celery, and peppers and chilies. Cook over medium heat until soft, about 10 minutes. Add chicken stock and black beans (drained and rinsed, if using plain, canned black beans - if using cuban style, do not drain and rinse). Add tomatillos, tomatoes, ham hock, cayenne, ground cumin. Stir. Add juice of one orange and one lime and 1 cup chopped cilantro. Simmer for 45 minutes. Salt and pepper to taste. Add juice of other lime. Serve with additional chopped cilantro and lime slices, if desired. Serves 4-6.