Cook Bacon: Cook bacon until crispy. Reserve 2-3 tablespoons of bacon grease. Set aside bacon for later.

Cook Meat: Bring dutch oven to medium-high heat and swirl with olive oil to coat the bottom. Add Italian sausage and chorizo. Break apart and fully cook. Remove and place on a plate. Set aside.

Cook Veggies: In the same dutch oven, add the reserved bacon grease and bring to medium-high heat. Scrape any bits off of the bottom of the pan. Add garlic and cook until aromatic, about 1 minute, moving around constantly. Add in onions, carrots, celery and potatoes. Sauté for 3-5 minutes. Stir in tapioca flour and then add Italian sausage and chorizo back in.

Add Broth: Slowly add in chicken broth, coconut milk, lemon juice and salt. Stir to combine. Let simmer a few minutes, until potatoes are tender. Taste and adjust seasoning, as desired.

Kale + Bacon: Add in chopped kale and stir to combine. Crumble or cut bacon up into bite-sized pieces and add in at the last minute before serving.

Serve: Garnish with fresh oregano (or basil) and sprinkle in some crushed red pepper, if desired.