In a large soup pot over medium-high heat, place beans and cover with water. Bring just to a boil; remove from heat, cover, and let stand 1 hour. Drain and rinse beans; set aside.
Prepare Santa Fe Seasoning (see instructions below); set aside.
Place beef pieces in a large bowl; season with salt and pepper. Add 2 teaspoons Santa F Seasoning; toss well. Add flour and toss to coat.
In a large pot or cast iron Dutch oven over medium-high heat, heat 4 tablespoons vegetable oil. Add beef pieces in batches and brown well; using a slotted spoon, transfer to a bowl. Add 2 tablespoons vegetable oil; reduce heat to medium. Add onions and tomato paste; stir 2 minute. Add red wine and bring to a boil, scraping up browned bits. Add beef and chicken stocks, tomatoes, ham hock, and cayenne pepper; reduce heat to low and bring to simmer. Add beef pieces; cover partially and simmer 30 minutes, stirring occasionally.
Add beans, cover partially, and simmer another 1 hour. Uncover, add remaining Santa Fe Seasoning, and simmer an additional 45 minutes or until beef pieces and beans are tender. Stirring occasionally. Degrease stew if necessary. Remove ham hock; trim off fat. Cut ham into 1/2-inch pieces and add back into stew.
In a large frying pan over medium heat, add kielbasa sausage and cook 2 minutes per side. Transfer to a plate. Add bell peppers, poblano chilies, and zucchini; saute another 5 minutes or until crisp-tender. Mix sausage and vegetables into stew; simmer 5 minutes longer or until just tender. Sprinkle with cilantro. Ladle into soup bowls and serve with bread.
Makes 6 servings.
In a small bowl, combine cumin, coriander, chili powder, oregano, thyme, allspice, cloves, and cinnamon.
* A Fresh green chile pepper, sometimes called a fresh pasilla.
New Mexican Spicy Beef Stew Recipe: https://whatscookingamerica.net/Soup/MexicanStew.htm