Prepare the ingredients. In a large pot, heat 6 to 8 cups water (1.5 to 2 liters). When it starts to bubble, add the pork, onion, garlic, and bay leaves. Once it comes to a boil, reduce to medium heat and cook until the meat is tender, about 30–45 minutes.

Prepare the ingredients for the sauce. Clean the chiles by removing the seeds, veins, and stems. Rinse under running water to remove any dirt and pat dry. Heat the oil and fry the chiles, being careful not to burn them or they will turn bitter.

Once fried, remove the chiles from the oil and place them in a small pot with boiling water to rehydrate. Fry the tomatillos, onion, and garlic in the same oil.

When they change color, add them to the pot with the chiles and let the water cool. Blend everything together carefully.

Once blended, set the sauce aside. Remove the broth from the meat, leaving just a little in the pot. Increase the heat to evaporate the remaining broth and brown the meat.

Reserve the broth in case you need to add more later. Strain the sauce over the browned meat, leaving only the solids in the strainer.

Heat until it comes to a boil, then simmer in the pot until the sauce thickens and is no longer watery. Stir occasionally to prevent sticking.

Serve with your choice of side, such as rice, beans, nopales, and warm tortillas. I chose refried beans and nopales in their juice.