This New Mexico staple celebrates the state’s native chiles in a thick purée that glazes tender chunks of pork shoulder. Lightly pungent and earthy New Mexico chiles, in both dried and powder form, are available at many specialty markets.
Heat chiles in a 6-qt. Dutch oven over medium-high. Cook, turning once, until toasted, about 5 minutes. Transfer chiles to a large bowl and add boiling water; let sit until softened, about 20 minutes. Drain chiles, reserving 1½ cups soaking liquid. Transfer chiles and reserved liquid to a blender. Add honey, chile powder, vinegar, cumin, cloves, cayenne, and lime juice a