3 to 4 (about 1/4 ounce total) dried black-red chiles
chipotles colorados (chiles moritas)
or
2 to 3 (about 1/4 ounce total) dried tan
chiles chipotles mecos
or
3 to 4 canned chiles chipotles en adobo
4 garlic cloves, minced
1 1/2 pounds (3 medium-large round or
9 to 12 plum) ripe tomatoes
1 tablespoon rich-tasting lard or olive oil or vegetable oil
Salt, about 1/2 teaspoon

1. Toasting and roasting the key ingredients.  Set a heavy ungreased skillet
or griddle over medium heat. If using dried chiles, break off their stems.
Toast the chiles a few at a time: Lay on the hot surface, press flat for a
few seconds with a metal spatula (they’ll crackle faintly and release their smoky aroma), then flip and press down to toast the other side. Transfer
the toasted chiles to a bowl, cover with hot water and let rehydrate for
30 minutes, stirring regularly to ensure even soaking. Pour off all the
water and discard.
If using canned chiles, simply remove them from the adobo they’re
packed in. On a heavy, ungreased skillet or griddle over medium heat
(you’ll already have it on if you’re using dried chiles), roast the unpeeled
garlic, turning occasionally, until blackened in spots and soft, about 15
minutes. Cool, slip off the papery skins, and roughly chop.
Lay the tomatoes on a baking sheet and place about 4 inches below
a very hot broiler. When they blister, blacken and soften on one side,
about 6 minutes, turn them over and roast on the other side. Cool,
then peel, collecting all the juices with the tomatoes.
2. The sauce. Scrape the tomatoes and their juices into a food processor
or blender and add the rehydrated or canned chiles and garlic. Pulse
the machine until the mixture is nearly a purée – it should have a little
more texture than canned tomato sauce.
Heat the lard or oil in a heavy, medium-size (2- to 3-quart) saucepan
over medium-high heat. When hot enough to make a drop of the purée
sizzle sharply, ad it all at once and stir for about 5 minutes as it sears
and concentrates to an earthy, red, thickish sauce – about the consis-
tency of a medium-thick spaghetti sauce. Taste and season with salt.

Lay 4 thick pork chops in a baking dish and pour the sauce over
them. Bake in a 325-degree [F] oven until tender but still a little pink
inside (allow about 35 to 40 minutes for 1-inch chops and warm sauce).
Remove the chops to a baking sheet and increase the oven temperature
to 500 degrees [F]. Pour the sauce into a saucepan and simmer briskly
until as thick as you like. Mix 3 tablespoons with 3 tablespoons honey
and brush over chops. Bake until nicely browned. Serve with the re-
maining sauce spooned around.