Mama Maggie's Kitchen

For the Pork:
2 Place diced pork, salt, bay leaves, onion, garlic, and water in a large stock pot.
3 Cook covered for 20 minutes.
4 Remove the lid and continue cooking until all the liquid has been absorbed.
5 About 20 minutes.
6 The pork will begin to crisp up.
7 Remove and discard the bay leaves, onion, and garlic. 
For the Sauce:
10 Boil 4 cups of water.
11 In the meantime, remove the stems, seeds, and veins from the dried chiles.
12 Place the dried chiles in the boiling water.
13 Cover and turn off the heat.
14 Let sit for 5-7 minutes, or until chiles are pliable.
15 Discard water.
16 Add the rehydrated chiles, onion, garlic, 1 cup water, salt, pepper, cumin, oregano, thyme, and vinegar.
17 Blend the sauce.
18 Set aside until ready to use.
19 Once the pork is slightly brown, [lace a strainer above the stock pot.
20 Strain the sauce into the pot.
21 Add 2 cups of water into the blender.
22 Gently shake the blender with the water to get any remaining chile sauce.
23 Strain the liquid into the pot.
24 Add the orange peel.
25 Stir to combine.
26 Taste for salt. Add salt, if needed. 
27 Cover and cook for 10 minutes. 
28 Remove orange peel and serve.