Frijoles Charros With Smoked Pork Hocks

Ingredients

• 1 pound pinto beans, soaked overnight
• 2 tablespoons lard
• 1 large yellow onion, diced
• 2 serrano chiles, minced
• 4 plum tomatoes, diced
• 1 1/2 pounds smoked pork hocks
• 1 1/2 quarts low-sodium chicken stock
• 1 tablespoon kosher salt, plus more to taste
• 1 teaspoon dried Mexican oregano
• 2 bay leaves
• 1/2 cup cilantro leaves, roughly chopped
• lime wedges and crumbled Cotija cheese

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