Pork:

• 3 lb boneless pork butt or shoulder (trimmed and cut into 1.5-inch chunks)

Chile Sauce:

• 4 dried ancho chiles (stems and seeds removed)
• 4 pasilla or New Mexico chiles (or a combination of both) (stems and seeds removed)
• 2 cups chicken broth or water
• 1–3 chipotle chipotles in adobo sauce ((see notes))
• 2 tbsp honey
• 2 tbsp white wine vinegar
• 6 garlic cloves (peeled and roughly chopped)
• 1 tbsp ground cumin
• 2 tsp dried Mexican oregano
• ⅛ tsp ground cloves
• 2 tsp sea salt

Other:

• 1 small onion (finely chopped)
• 2 tbsp olive oil or vegetable oil
• 2 bay leaves
• Salt and ground black pepper (to taste)