Frijoles puercos

Dice the Bacon into small pieces. Remove the casing from the Mexican chorizo and crumble it.

Heat a large, heavy-bottomed pan or Dutch oven over medium heat. Add the Lard. Once melted, add the diced Bacon and cook until crispy. Remove the crispy Bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.

Add the crumbled Mexican chorizo to the pan with the rendered fat. Cook, breaking it up with a spoon, until browned and cooked through. Remove the cooked Mexican chorizo with a slotted spoon and set aside, leaving the rendered fat in the pan.