1. Soak black eyed peas overnight in water then boil for 10 mins and strain

2. In a large bowl, combine the coriander, paprika and cumin and toss with the pork. Season with salt and pepper

3. In a large frying pan heat 2 tablespoons olive oil. Add the pork and cook over a moderately high heat, turning once, until browned, about 8 mins. Transfer the pork to a slow cooker

4. Add bacon to frying pan and cook over moderate heat, stirring occasionally, until browned and slightly crisp, about 7 mins. Add the onion, garlic, jalapenos and bell peppers and cook, stirring occasionally, until the vegetables are softened, about 5 mins. Add to slow cooker

5. Add to slow cooker ale, chicken stock, tomatoes, chipotles, black eyed peas and cinnamon stick.

6 Cook overnight on low heat