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1
Arrange the pork in one or two layers in a wide, heavy, flameproof casserole.
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2
Barely cover with water, and season with salt.
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3
Cover and cook over moderate heat until almost tender, about 30 minutes.
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4
Drain off most of the broth and reserve, adding enough water to make 2 1/2 cups.
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5
Continue to cook the pork uncovered until the fat has been rendered and the meat is slightly browned, about 5 minutes longer.
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6
Meanwhile, using a small sharp knife, slit the chiles lengthwise and remove the stems, seeds and veins.
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7
Cover with boiling water and set aside to soak for 15 minutes.
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8
Drain.
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9
Pour 1/3 cup of the reserved pork broth into a blender.
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10
Add the garlic, cinnamon, bay leaf and oregano and blend until smooth.
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11
Add the mixture to the pork in the casserole and fry for a few seconds.
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12
Add 1 more cup of the reserved broth and the drained chiles, a few at a time, to the blender and puree.
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13
Strain the chiles over the pork through a fine-mesh sieve, pressing to extract as much of the flesh and juice as possible.
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14
Fry the pork, scraping the bottom of the pan to prevent sticking, for about 5 minutes longer.
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15
Add the remaining pork broth to the casserole and cook over low heat until the meat is tender and the sauce is thick enough to coat the back of a wooden spoon, about 1 hour.
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16
Season with salt.
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17
Serve warm.
