Preheat oven to 325°F.
Pat meat dry and season with salt and pepper. Dredge pieces in flour.
Heat a large Dutch oven over medium-high heat with the oil. Add meat and brown in batches until very brown; remove to a plate, add chorizo and brown. Add onions, garlic, cumin, oregano, coriander and let onions soften a few minutes. Add in stock, tomatoes, chipotle purée, honey and reserved meat to the pot. Bring to a boil and transfer to oven. Cook 1 1/2 hours, until very tender.
Serve in shallow bowls with tortillas, lime wedges, queso fresco, jalapeños and onions alongside.