Drain beans and set aside. Preheat the oven to 300˚F and position a rack in the lower third of the oven. Heat a large Dutch oven over high heat and add ¼ cup olive oil. Season the pork chops on both sides with kosher salt and black pepper. Working in batches, lightly brown the pork chops on both sides; transfer to a plate and set aside. Add the onion and salt pork to the drippings and sauté until onions are softened. Stir in the garlic, bay leaves, and crushed red pepper and cook, stirring, until fragrant, 1 to 2 minutes. Deglaze the pan with the white wine and cook, stirring to release any browned bits from the bottom of the pan.

Add the beans, stock, and tomatoes and nestle the pork chops down into the pot. Place the chorizo on top and sprinkle with the cilantro stems. Cook until the liquid comes to a boil, then cover the pot and transfer to the oven. Cook, undisturbed, for 1 ½ hours. Remove the lid, stir gently, and season the broth to taste with salt and pepper. If the beans are nearly done, stir in the kale and continue baking (covered) until the beans are tender and creamy and the kale is tender, usually 30 minutes longer. Remove the sausage links from the pot, slice crosswise on an angle, and return to the pot. Gently stir in the chopped cilantro, so as to not break up the beans, and then set the stew aside for 10 to 15 minutes before serving. During this time the beans will continue to soak up some of the cooking liquid and flavors will come together. Taste and adjust the seasoning if necessary.

Serve the stew ladled into shallow bowls, with crusty bread for dipping.

*Optional serving note: Heat ½ cup of olive oil in a small saucepan and briefly toast 3 tablespoons of paprika or smoked paprika in the oil. Set aside to cool. Drizzle a bit of the paprika oil over each serving just before bringing the plates to the table.