Place anchos in a pot and cover with about 2 1/2 cups stock and bring to a boil. Reduce heat and simmer to soften peppers, 7 to 8 minutes.
Meanwhile, heat 2 tablespoons EVOO, a couple of turns of the pan, over medium-high heat. Add pork and brown meat, breaking into small pieces. Season the meat with cumin, coriander, paprika, cinnamon, cloves, salt and pepper. Add onions and garlic to meat and cook to tender 5 to 6 minutes. Stir in tomato paste, incorporate it and then add beer to the pan.
Purée the stock and softened anchos, then stir into chili. Reduce heat under chili to low.