Heat a large skillet over medium heat. Add the bacon pieces and allow to cook until crispy, about 15 minutes. Drain most of the fat and set bacon aside to cool.
Add ground pork to the pan and cook over medium-high heat until browned, about 8-10 minutes. Add reserved juice from Dei Fratelli Chopped Mexican Tomatoes and continue cooking until juice evaporates, about 5 additional minutes. Drain and set pork aside to cool.
While pork is cooking, mix green chiles and refried beans together. Simmer on low heat until just warmed through, about 5 minutes. Set aside.
In a separate bowl, mix together the sour cream, cilantro, and lime until well combined. Set aside.
In a 2.5 quart glass bowl, 9 x 13 glass casserole, or 9" trifle bowl, begin to assemble the dip. Layer as follows: bean and chiles mixture, ground pork, sour cream mixture, olives, avocado, Dei Fratelli Chopped Mexican Tomatoes, lettuce, bacon, cheese, green onion, pork rinds.