Rinse the dried frijoles thoroughly under cold water, then soak them in 4 cups of water overnight or for at least 8 hours to rehydrate.

Drain the soaked frijoles and set aside; in a large pot, cook the bacon over medium heat until crispy, then remove and crumble it, reserving the rendered fat.

Add the chopped onion to the reserved bacon fat and sauté until softened, about 5 minutes; then, stir in the minced garlic and cook for another minute until fragrant.

Add the drained frijoles to the pot along with the diced chorizo, salt, cumin, and chipotle powder (if using); pour in 6 cups of fresh water and bring the mixture to a boil.

Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the frijoles are tender; stir occasionally to prevent sticking and add more water if necessary.

Once the frijoles are tender, use a potato masher or the back of a spoon to mash about a quarter of the beans against the side of the pot to thicken the mixture.

Stir in the crumbled bacon and continue to simmer for another 10-15 minutes, allowing the flavors to meld and the sauce to further thicken.

Taste and adjust seasoning as needed, then serve your "grown" Frijoles Puercos hot as a side dish or main course.