Soak the beans overnight in plenty of water.

Cook the chiles dry in a small pot, stirring. This will burn your nose and throat so open a window. After 3 minutes when the chiles slightly change color, add in the chicken stock. Bring to a simmer and simmer for about 45 minutes.

Add a good amount of olive oil to a large stock pot. Add in the bacon and cook until crisp. Remove from pot.

Add in the sirloin next, making sure to season it, and remove after it gets some good browning. Repeat with the pork, and then the ground beef. Remove the beef with a slotted spoon but dont worry if you dont get quite all of it.

Add the onions, celery, poblano, and jalapeno to the pot, season with salt and pepper, and cook about 10 minutes until softened and reduced in size.

Add the habanero and garlic and cook 5 minutes.

Add in the tomatoes and cider and stir well.

Use an immesian blender to blend the chiles and stock smooth. Add the chile stock to the veggies.

Add the meat back in the pot. Add in the beans as well. Add the coffee. Add a few cups of water just so its the right moisture level.

Add in the zucchini and kale, along with the spices, honey, and vinegar.

Simmer for about 4 hours, stirring occasionally, until the beans are tender and the meat has fallen apart. Add water as needed if it gets dry.

Whisk in the masa harina and cook 15 minutes. Add more water if needed.

Serve with sour cream, cilantro, and scallions.