Put the pork, water and ½ teaspoon salt in a large pot and cover.

Cook for 20 minutes, stirring often.

Take off the lid and turn up the heat.

Cook, stirring all the time, for 3 minutes or until the liquid has evaporated.

Keep cooking for another 15 or 20 minutes, until the pork has rendered its fat and browned.

Discard the stems and seeds from the dried chiles and put them in a skillet over a low heat. Let them soften but don’t toast them.

Transfer them into a bowl of hot water and let them soak for 20 minutes.

Transfer the pork onto a plate and leave the grease in the pot.

Drain the chiles and keep the water they soaked in.

Put the chiles in a blender with the bouillon, cilantro, garlic, peppercorns, bay leaves, cinnamon, cloves, thyme, cumin seeds, and oregano.

Add a cup of the chile soaking water and blend until mixed.

Add another cup of the soaking water, add a pinch of salt and blend again.

Now put the pot over a moderate heat and add the lard to the grease already in there.

Add the blended chile mixture from the blender (careful - it might splatter!)

Scrape up any browned stuck-on bits from the bottom of the pot and bring the mixture to a boil.

Add the meat back in there as well as any juices from it.

Turn down the heat, partially cover, and simmer for 15 to 20 minutes, stirring occasionally, until the sauce is thickened. It’s up to you how thick you want it. If you prefer it thicker, keep simmering.