Place beans in a large soup pot. Add enough water to cover beans by 2". Bring to a boil; remove from heat and let stand 10 minutes. Drain beans; return to same pot. Add 8 cups cold water. Bring to boil, reduce heat to medium, and simmer until beans are soft, making sure to cover beans, 1 1/2 to 2 hours. Drain beans again and set aside.
Over medium heat, heat the same pot adding the chorizo and bacon. Cook meat until chorizo is browned and bacon is crisp, about 10 minutes. Add onion, garlic, oregano, chili powder and cumin cooking until onion is translucent—about 5 minutes. Add 4 c. broth, tomatoes, and beans. Bring to a boil, then reduce the heat to medium, simmering for 20 minutes.
Either in batches in a food processor or with a hand-held mixer, coarsely puree the soup. Add more broth as needed to reach desired consistency. Refrigerate uncovered until cold, then cover and keep chilled until ready to heat again and serve.
To prepare to serve, bring soup to a boil. Add sherry; reducing heat to medium and simmer 3 minutes. Stir in 1/2 c. chopped cilantro. Season to taste and add preferred toppings. Enjoy!
2large avocadospitted and sliced into 1/2 inch thick slices for serving
Spread potatoes on the bottom of a slow cooker and the top with Indiana Kitchen Boneless Pork Loin. Then, in a large bowl, mix the undrained tomatoes with the chipotles, chipotle canning sauce, Worcestershire sauce, oregano, garlic, and onion. Pour the mixture evenly over the meat and potatoes. Cover and slow cook on high for 6 hours.
When you are ready to eat, fry the optional chorizo in a medium skillet until thouroughly done, for about 4 minutes. Uncover the pork tinga and spoon off any fat that has accumulated on top. Sprinke on the chorizo, then stir everything together, breaking the pork into smaller pieces (sized for wrapping in tortilla's).
Taste and season with salt if you think it needs it.
Serve with warm tortillas, crumbled fresh cheese, and avocado.
If you do not have a slow cooker, you can do this in a medium-sized heavy pot. Lay pork in the pot, top with potatoes, cover with tomato mixture, set lid in place and braise in a 300-degree oven for 2 to 2 1/2 hours until pork is completely tender.