Posole Stew

Name: Posole Stew
Cuisine: American
Ingredients: 3 thick slices slab bacon; ¾ pound pork shoulder or neck, cut into 1-inch cubes; ¾ pound pork shoulder or neck, cut into 1-inch cubes; ¾ pound lamb shoulder or neck, cut into 1-inch cubes; ¾ pound lamb shoulder or neck, cut into 1-inch cubes; Salt and freshly milled pepper; Salt and freshly milled pepper; 2 medium onions, chopped; 4 cloves garlic, minced; 3 to 4 quarts Chicken Stock, as needed (see Basics); 2 pounds dried posole; 10 fresh green chile peppers-seeded, deveined, and chopped; 2 teaspoons chopped fresh oregano; 2 pinches saffron threads; ¾ pound linguiça sausage; ¾ pound chorizo or Italian sweet sausage; ¾ pound chorizo or Italian sweet sausage; 1 tablespoon chopped fresh cilantro or parsley; 1 tablespoon chopped fresh cilantro or parsley