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1
Preheat a slow cooker and combine the water and rinsed pinto beans. Stir well and add the charro bean seasoning.
2
Wait 30 to 45 minutes for the beans to plump up and absorb water. Meanwhile, dice the salt pork, chop the bacon, and cut the hot dogs and chorizo into small bite-sized pieces.
3
Add all the prepared meats to the slow cooker and stir to combine.
4
After another 30 minutes, cut the pork skin into roughly ¾ to 1 inch cubes and add to the slow cooker.
5
After cooking for 2½ hours total, add the chopped white onion, diced tomatoes, and jalapeños (slitted to release flavor). Cover and continue cooking for about 45 minutes.
6
Once the beans are fully cooked (approximately 4 hours total), cool them and refrigerate overnight. Reheat the next day to make frijoles puercos.
7
Heat lard in a skillet over the stovetop and cook the additional chorizo, breaking it up completely.
8
Add the cooled beans to the chorizo mixture and use an immersion blender to puree and blend until smooth and well combined.
9
Add the canned jalapeños and chipotle peppers to the mixture and use the immersion blender again to incorporate evenly.
10
Keep the mixture simmering for a couple of minutes to allow some liquid to evaporate.
11
Add small pieces of Oaxaca cheese and stir continuously while the flame is on, allowing it to melt completely into the beans.
12
Add the shredded Chihuahua cheese to the mixture and continue stirring until fully melted.
13
Serve the frijoles puercos in a bowl or in halved bolillo bread or tortillas. Top with queso fresco and salsa verde or salsa roja as desired.
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