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1
In a heavy skillet, render the bacon.
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2
Drain on paper towels when crisp.
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3
Season the pork and lamb with salt and pepper.
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4
Brown the meat in the bacon fat over moderately high heat, cover and refrigerate.
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5
Add the onions and garlic to the bacon fat and saute until translucent, set aside.
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6
Add 1/2 cup of the chicken stock to the skillet and deglaze the pan, scraping up the brown bits that cling to the bottom.
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7
Pour the liquid into a large kettle.
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8
Add about 3 quarts of the chicken stock, the posole, green chiles, oregano, saffron, and 1 teaspoon salt.
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9
Bring to a boil, reduce the heat, and simmer for 2 hours, stirring from time to time and adding more chicken stock or water as needed.
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10
Add the pork and lamb, and continue to cook for 1 to 1 1/2 hours, until the posole is tender.
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11
Twenty minutes before the posole is ready to serve, prepare the sausages.
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12
Poach the linguica in a pot of simmering water for 15 minutes.
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13
In a medium skillet filled with 1/4-inch of water, cook the chorizo over moderately high heat until the water evaporates and the sausages brown.
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14
Place the posole in a heated crock or bowl.
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15
Arrange the sausages in the posole.
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16
Dust with the chopped cilantro or parsley and serve.
