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In a pot or slow cooker, combine 4 cups of beans with 12 cups of water. Mix in 4 tablespoons of charro bean seasoning.
Cook the mixture for approximately 45 minutes, then add the meats. Cube the salt pork, slice the bacon both lengthwise and crosswise, and chop the wieners into small pieces. Add these along with the chorizo.
Continue cooking the charro beans for about 2.5 hours.
After that time, add 1 small chopped white onion, 2 diced roma tomatoes, and 2 sliced jalapeños to the pot. Cover and let it cook for another 45 minutes.
If you are preparing frijoles puercos the next day, reheat the beans. Then, incorporate the remaining 6 ounces of chorizo, 3 ounces of jalapeños, and 3 chipotle peppers. Blend or emulsify the mixture.
Finally, stir in chopped Chihuahua cheese and Oaxaca cheese until they melt and are well combined.