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Rinse the pinquito beans under water and pick out any stones or debris. Add the beans to a large stock pot along with the ham hock, and about 10 cups of water. Cover the beans and turn the heat to high. Bring to a rolling boil. Lower the heat to a simmer and simmer for about 2-3 hours, checking the water level and adding more hot water as necessary.
Place the 2 chiles on a foil-lined baking sheet. Turn the broiler up to high heat and roast the chiles for about 7-10 minutes, checking every 1 minute. After roasting, seal the peppers to steam for 20 minutes, then peel off the skin and chop the chiles.
Chop the raw bacon into bite size pieces and cook in a skillet over medium high heat until crisp. Drain most of the grease, leaving about 1 tablespoon. Add the chopped white onion and sauté for about 5 minutes, then add the roasted chiles and minced garlic.
Add kosher salt, ancho chile powder, brown sugar, dry mustard, and paprika. Sauté for another 2 minutes. Add tomato sauce, 1 cup water, and Worcestershire sauce. Bring to a boil, then lower to a simmer for about 30 minutes.
When the beans are tender, drain them (keeping the bean juice). Remove the ham hock, chop any meat left on it and add to the sauce. Add all the beans to the sauce and adjust the consistency with the reserved bean juice. Let simmer for a few minutes before serving.