Place a smoke pork hawk in a deep pan add 3 cups water. Boil for 1 hour. Add 2 cups of presoaked pinto beans (soaked overnight). Cook till the beans are soft. Place 3 Mexican chorizos on a hot pan and cook for 8 minutes. Add to the pot of beans. Add 1 tbsp olive oil, 1 cup chopped onion and 3 garlic cloves minced, Fry for 2 minutes . Add ½ tsp ground cumin and stir. Add the onion to the beans and mix. Add 1/3 cup lard to a hot pan and add the beans ½ cup cilantro. Bubble while stirring with a potato masher. In 15 minutes you are done.
