1. Bring 3 cups of chicken stock to a boil.

2. Place in a bowl and tear in chilli peppers, cover and allow to steam for 30 minutes. Transfer to a blender then store aside.

3. In a dutch oven on medium high heat add oil.

4. Add pork and sear on all sides then remove to a resting tray.

5. Reduce heat to medium and add onion and sautee until translucent , then add garlic, cumin and oregano and continue to sautee.

6. Once garlic begins to go golden brown add back in pork, plus 5 cups chicken stock and allow to simmer for one hour.

7. Then strain in chilli mixture, add bay leaves and stir well, simmer for another 45 minutes.

8. Adjust seasoning with salt and pepper and serve.