Preheat the oven to 275 degrees F.
Stem and seed
the chiles and place in a pot with beef stock over high heat. Bring to a boil, then reduce the heat and simmer
gently to reconstitute
. Cook's Note: Use a little water to supplement if stock alone will not cover peppers.
Heat a large Dutch oven
with a drizzle of oil over medium-high heat, and add the bacon to the pan and stir until crisp
. Remove with a slotted spoon. Pat the meat dry, season with a little salt and lots of black pepper, then add to the bacon drippings
and brown evenly to caramelize
the meat. Brown the meat in 2 batches if necessary in order not to crowd the pan. Remove the meat and add another drizzle of oil, if necessary. Add the onions
, and garlic and soften a few minutes. Stir in the cumin
, cocoa, cinnamon, and cloves, and stir to toast the spices
and combine. Deglaze
the pan with beer
In a food processor
, puree the softened peppers and stock with tomatoes
. Pour into the pot, slide the browned meat and bacon back in, and drizzle
in the honey
. Cover the pot and transfer to the oven for 2 1/2 hours or until the meat falls apart with a fork. Cool and store for a make-ahead meal. Reheat over medium heat and add the lime juice just before serving.
with sour cream
and fresh cilantro leaves, and serve with tortillas or rice
and warm black beans.