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Place the dried chiles in a small pot with 1 1/2 cups of the pork cooking water and simmer until softened, 5 to 10 minutes. Transfer to a food processor and puree with the honey, marjoram, cinnamon, cloves, some black pepper, garlic, orange zest and juice and onions. Add the puree to the Dutch oven with the pork and simmer 20 minutes.
Remove and shred or chop the pork. Continue cooking the sauce until thickened to desired consistency, and then return the pork to the pot. Keep warm over low heat until ready to serve.
For the toppings and sides: Boil the chicken stock with the butter, and then stir in the rice. Sprinkle with salt, if using water. Cover, reduce the heat and cook 15 minutes. Stir in the peas, and cook 2 to 3 minutes longer. Turn off the heat and fluff with a fork.
Meanwhile, heat the black beans and season with salt, black pepper and cumin. Char the tortillas in a dry skillet.
Serve the pork with the sauce and tortillas, for wrapping. Serve the beans in small cups or atop the pork, with the rice, peas and Pickled Onions alongside. Garnish with cilantro leaves.
Cook's Note: Cool and cover for a make-ahead meal. Bring to room temperature before reheating over medium heat.
Per Serving - based on a 6-serving yield (does not include tortillas or other serving options): Calories: 460; Total Fat: 9.5 grams; Saturated Fat: 4 grams; Protein: 33 grams; Total carbohydrates: 59 grams; Sugar: 11 grams; Fiber: 6 grams; Cholesterol: 79 milligrams; Sodium: 347 milligrams
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Grilled Skirt Steak (Churrasco)
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