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Heat 2 tablespoons olive oil in heavy saucepan over medium low heat. Add onion, carrots, celery and garlic and cook until tender, about 10 minutes. Meanwhile, heat remaining 1 tablespoon oil in heavy large skillet over high heat. Pat pork dry. Add to skillet, season with salt and pepper and cook until browned, stirring frequently, about 6 minutes. Add pork to vegetables. Blend in spices and stir 3 minutes. Add broth and tomatoes with liquid and bring to boil. Reduce heat, cover and simmer until pork is tender, stirring occasionally, approximately 1 hour. Add beans to mixture and heat through. Top with cheese and cilantro.

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