Soak the beans overnight

Cut the chiles with scissors and remove most of the seeds and stems.

Add the chiles to the pot and cook on high heat stirring often. Cook about 5 minutes being careful not to burn. Pour the chiles into another smaller sauce pot and add in the chicken stock. Bring to a simmer and simmer on low while you sear all the lamb.

Start with the bacon, cooking it until lightly browned. Remove from pot. In the same oil, sear the chunks of lamb leg. Remove from pot. Add in the ground lamb and cook to brown. Remove from pot.

Add in all the veggies (except for the garlic) and cook about 10 minutes to sweat and reduce. Season well. Cook them on fairly high heat to get a little color on them as well.

Add in the garlic and cook 3 minutes. Add in the spices and cook 2 minutes.

Add in the canned tomatoes and add all the lamb back in. Add in the honey.

Meanwhile, pour the stock and chile mixture into a blender. Blend until smooth. Add to the lamb pot. Cover and simmer for 4 hours, stirring occasionally.

Add in a little water if it looks dry. Whisk in the masa harina and simmer another 10 minutes.

Taste for seasoning and adjust if needed. Serve with cilantro, avocado, and sour cream.