Thanks for clarifying. Removing fat is not in my vocabulary. My biggest beef (I doubt it is my biggest) is low fat chocolate milk. If you're going to have chocolate in liquid, you need to pull out the stops. Besides, when things are low fat, the fat is replaced by sugar usually so that's just crazy.
Depends on the chorizo. Ive cooked some down that was nearly 50% fat afterwards. I use good lard most of the time for mine and 2-3 TBS is plenty for a few servings of refined beans. There is some residual fat left in the meat and from cooking the "sofrito" first too. So its anything but low fat. Some of the fat however might be plant based depending on the meat im using. I fry almost everything in avocado oil or rice bran oil.
I wont buy anything but whole milk. Growing up around dairy cattle and having real fresh milk made skimmed crap taste like water.