Preheat the oven to 350 F (180 C).
In a large Dutch oven, heat the oil and brown the pork cubes on all sides.
Remove the pork from the pot with a slotted spoon and set it aside on a plate.

Cut the pancetta into small pieces and cook them in the pot for 2 to 3 minutes.
When they are crispy, reduce the heat slightly and add the onion and garlic to the preparation.
Cook for 2 to 3 minutes, until they are tender.

Chop the chorizo coarsely, then add it with the paprika and cook for about 1 minute.
Return the pork cubes to the pot and add the tomatoes.

Pour in the wine and just enough water to cover. Season with salt and pepper, cover, and bake for 2 hours.
Add the beans and return to the oven without covering for 20 to 30 minutes.
Chop the coriander and sprinkle it over the dish. Serve immediately.