- 5 oz. dried New Mexico chiles, stemmed
- 2 tbsp. New Mexico chile powder
- 2 tbsp. honey
- 1 tbsp. white wine vinegar
- 2 tsp. ground cumin
- 1 1⁄2 tsp. ground cloves
- 1⁄8 tsp. cayenne pepper
- Juice of 1/2 lime
- 5 tbsp. olive oil
- 3 lb. boneless pork shoulder, cut into 1 1/2″ chunks
- Kosher salt and freshly ground blackpepper, to taste
- Warm corn tortillas, for serving
Heat chiles in a 6-qt. Dutch oven over medium-high heat, and cook, turning once, until toasted, about 5 minutes; transfer to a large bowl, cover with 8 cups boiling water, and let sit for 20 minutes. Drain chiles, reserving 1 1⁄2 cups soaking liquid, and transfer chiles to a blender along with reserved soaking liquid, chile powder, honey, vinegar, cumin, cloves, cayenne, and lime juice. Puree until smooth and set sauce aside.
Return pot to medium-high heat and add oil; season pork with salt and pepper, and working in batches, add pork to pot and cook until browned on all sides, about 12 minutes. Add sauce and bring to a boil; reduce heat to medium-low and cook, stirring occasionally, until liquid is thickened and pork is tender, about 1 1⁄2 hours. Serve with warm corn tortillas.