Soak the pinto beans overnight.

Cook the beans with 2 finely chopped garlic cloves, half the onion finely chopped, 1 sprig of fresh epazote, 1 oz olive oil (about 30 ml), a pinch of cumin, sea salt, and freshly ground black pepper until the beans are tender but still firm. Remove the beans from the broth and set both aside. Rinse the beans in cold water and set aside.

Cut the chorizo, bacon, sausage, ham, and pork rinds into bite-sized pieces and set aside.

Finely chop the remaining 2 garlic cloves, the other half of the onion, the tomato, fresh cilantro, and fresh oregano. Set aside.

Heat 2 oz olive oil (about 60 ml) over medium heat and sauté the chorizo, bacon, sausage, and ham. Add the 2 garlic cloves, half onion, tomato, cilantro, and oregano, and cook until the onion is translucent. Add the tomato juice and balsamic vinegar, mix well, and pour into the boiling bean broth.

Add the beer, pork rinds, and cooked beans. Adjust seasoning with sea salt and freshly ground black pepper. Cook until the pork rinds are soft.

To serve, accompany with flour or corn tortillas, bread topped with finely chopped cilantro and onion, and your favorite salsa.