Heat chilies in a 6-quart 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 chilies, reserving 1 1/2 cups soaking liquid, and transfer chilies to a blender along with the reserved soaking liquid, chili 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 roasted vegetables or a stew of peppers, onions, garlic, tomatoes, and green beans.
Recipe from http://www.saveur.com/article/Recipes/Carne-Adobada, retrieved Feb 2012.