For 4 Person(s)
Heat the lard in a clay pot over medium heat and fry the chorizo. Remove but leave the fat in the pot, where you will then sauté the onion and chile ancho until they begin to unravel.
Using a fork or a potato smasher smash the beans until creamy, add the broth one tablespoon at a time. Pour the beans into the pot with the onion. Cook for about 20 minutes over medium-low heat.
Add half the cheese and half the chorizo, stir well and cook for another 3 minutes. Garnish with tortilla chips, chiles serranos, the rest of the grated cheese and a few sprigs of cilantro.