Preparation
STEP 1
Sort beans; rinse and place in large pot. Add 2 quarts water, remove any beans that float; soak for 4 to 8 hours, until water has penetrated the core of the beans. Or quick soak by boiling the beans for about 2 minutes, then letting stand 1 hour. Drain the soaked beans.
STEP 2
Measure 1 1/2 quarts of water into beans; add pork. Bring slowly to a boil, partially cover and simmer over medium-low heat, stirring occasionally, until beans are tender, 1 to 2 hours.
STEP 3
Fry bacon in skillet over medium-low heat, until crisp, about 10 minutes. Remove bacon; pour off all but 2 tablespoons fat and raise heat to medium Add the onion and chiles; fry until onion is deep golden brown, about 8 minutes. Stir in tomatoes; cook until liquid has evaporated.
STEP 4
Add tomato mixture, bacon and salt to the cooked beans. Simmer, stirring occasionally, for 20 to 30 minutes.
STEP 5
For Charro Bean Queso, pulse half of the beans in food processor until coarsely chopped. Heat Extra Melt Cheese and water in bain marie until cheese is melted.
STEP 6
Stir in chopped and whole beans and poblano chiles. Heat to 165°F.