In a large bowl, stir together 2 quarts water, the beans and 1 tablespoon salt. Cover and soak at room temperature for at least 12 hours or up to 24 hours. Drain the beans and transfer to a Dutch oven. Add 7 cups water and ½ teaspoon salt. Bring to a boil over medium-high; as it heats, use a wide, flat spoon to skim off and discard the scum that rises to the surface. Once boiling, reduce to medium-low, partially cover and simmer, stirring occasionally, until just tender, 45 to 60 minutes.

Meanwhile, in a 12-inch skillet over medium, heat the lard until shimmering. Add the onion and ¼ teaspoon each salt and pepper; cook, stirring occasionally, until softened but not browned, 4 to 6 minutes. Add the chorizo and bacon; cook, stirring occasionally and breaking the chorizo into small pieces, until the meats are no longer pink, about 4 minutes. Add the garlic, chipotle and oregano; cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Set aside off heat.

When the beans are just tender, stir in the chorizo-tomato mixture. Bring to a simmer over medium-high, then reduce to medium and simmer, uncovered and stirring occasionally, until the liquid is slightly thickened and the beans are soft and creamy, about 30 minutes; the stew should be quite brothy, so add water as needed if it is dry. Off heat, stir in the cilantro, then taste and season with salt and pepper. Serve topped with crushed chicharrones (if using) and tortillas alongside.