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Ingredients

1. 3 dried árbol chiles, stemmed and seeded
2. 1 dried guajillo chile, stemmed and seeded
3. 1 ancho chile, stemmed and seeded
4. 1 1/2 cups boiling water
5. 1 teaspoon cumin seeds
6. 1 teaspoon dried oregano
7. 1 garlic clove, chopped
8. 1 teaspoon hot pimentón de la Vera (smoked Spanish paprika)
9. Kosher salt
10. 2 pounds trimmed, boneless goat or pork shoulder, rinsed and picked over, then cut into 1-inch cubes
11. 2 cups dried Eye of the Goat or red kidney beans, rinsed and picked over, then soaked for 4 hours and drained
12. 1 thick slice of bacon (1 ounce), cut crosswise into 1/4-inch strips
13. 3 tablespoons extra-virgin olive oil
14. 1 large onion, cut into 1/2-inch dice
15. 1 cup dark Mexican beer, such as Negra Modelo
16. 2 cups chicken stock or low-sodium broth
17. Freshly ground pepper
18. Sour cream, cilantro sprigs and lime wedges, for serving

Description

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Food & Wine