In a large pot, place the pork meat and cover with water. Add 2 tablespoons of Sabrosano Oil and cook at medium-high until the meat is tender and the water has evaporated. It will take about 45-50 minutes.

In a hot pan roast the chiles slightly for a few seconds on each side, they must not burn. Remove from the pan and cover with hot water, let them soak for 20 minutes. When finished, drain the chiles well and save the used water.

Put ¾ cup of water in a blender, along with some of the chiles, garlic, cumin, oregano, pepper, bay leaves, thyme, and the cinnamon stick. Mix for a minute and add ½ cup of water. Blend a few seconds until well mixed. Add the rest of the chiles and mix until smooth, add more water if necessary.

Pass the sauce through a strainer and add to the pot with the meat. Cook over medium heat and stir frequently to avoid sticking. Add more water if necessary, salt to taste. Do not stop stirring until the sauce thickens, this will take about 15 minutes.

Serve with rice and tortillas.