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1
Put the pork in a heavy Dutch oven large enough to fit it comfortably.
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2
Pour in enough cold water to cover the meat by 2 inches.
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3
Add the salt and bay leaf.
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4
Bring the liquid to a boil and simmer for 1 hour.
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5
Skim off the foam from the surface as necessary.
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6
Meanwhile, remove the stems from the chilies and tap out the seeds.
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7
Heat the olive oil in a medium skillet over medium heat.
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8
Add half of the chilies and toast them, turning with tongs until they start to change color and crisp up a bit, about 4 minutes.
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9
Heat them gently so they dont burn.
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10
Lift them out and place in a bowl.
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11
Repeat with the remaining chilies.
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12
Pour enough boiling water over the toasted chilies to cover them.
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13
Soak until completely softened, about 20 minutes.
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14
Drain well.
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15
While the chilies are soaking, wipe out the skillet with paper towels.
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16
Place the onion and tomatoes, cut sides down, in the skillet.
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17
Cook, turning the vegetables as often as necessary, until the tomatoes are blackened on all sides and the onions are blackened on both flat sides.
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18
After the pork has been cooking for 1 hour, remove 2 cups of the cooking liquid and pour it into a blender jar.
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19
Add the onions and tomatoes, and puree until smooth.
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20
Add the chilies and blend until smooth.
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21
Remove another 2 cups of the cooking liquid and set aside.
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22
Drain the pork, discarding the remaining liquid, and wipe out the pot.
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23
Set the pot over medium-low heat and add the canola oil.
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24
Stir in the flour and cook, stirring, for 3 to 4 minutes.
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25
Pour the chili sauce into the pot slowly.
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26
As it comes to a boil, it will thicken.
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27
Stir well,especially in the corners, to prevent the sauce from sticking and scorching as it thickens.
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28
Add the pork and return the liquid to a simmer, cover the pot, and cook until tender, about 1 hour.
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29
While the pork is cooking, there should be enough sauce to keep it moistened.
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30
If not, add the reserved pork cooking liquid as needed.
