Heat oil in large saucepan. Add onions and saut until soft and translucent, about 4 minutes. Add the green chilies and tomatoes and cook for 3 minutes. Add the beans and chicken stock; season with salt and pepper. Simmer, covered for 15 to 20 minutes. Remove from heat and finish with cilantro.
Melt butter in hot saut pan over medium-high heat. Add shrimp and cook for 1 minute, stirring occasionally. Season with salt and pepper and cook for 1 additional minute. Add garlic and for 1 minutes. Add pineapple and cook for 1 minute. Remove shrimp; add pisco, lime juice and ancho chile pepper. Continue to cook until most of the liquid has been evaporated. Stir in shrimp until well coated. Finish with green onions.
Serve Pisco Sour Shrimp over Smoked Chili Black Beans.