In a heavy skillet, render the bacon. Drain on paper towels when crisp.

Season the pork and lamb with salt and pepper. Brown the meat in the bacon fat over moderately high heat, cover and refrigerate.

Add the onions and garlic to the bacon fat and sauté until translucent, set aside. Add ½ cup of the chicken stock to the skillet and deglaze the pan, scraping up the brown bits that cling to the bottom. Pour the liquid into a large kettle. Add about 3 quarts of the chicken stock, the posole, green chiles, oregano, saffron, and 1 teaspoon salt. 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. Add the pork and lamb, and continue to cook for 1 to 1½ hours, until the posole is tender.

Twenty minutes before the posole is ready to serve, prepare the sausages. Poach the linguica in a pot of simmering water for 15 minutes. In a medium skillet filled with ¼-inch of water, cook the chorizo over moderately high heat until the water evaporates and the sausages brown.

Place the posole in a heated crock or bowl. Arrange the sausages in the posole. Dust with the chopped cilantro or parsley and serve.