In a large pot, add the pork pieces, water, 1 teaspoon salt, bay leaves, and half the onion. Cover and cook over medium heat for 1 hour, or until the pork is very tender. Skim off any foam that forms as it boils.

Remove the seeds from the chiles and soak them in 2 cups boiling water. Once the pork is cooked and tender, remove the bay leaves and onion, let the meat cool slightly, and shred it using your hands or two forks.

In a blender, combine the chiles with their soaking water, the remaining half onion, vinegar, garlic, oregano, cumin, clove, peppercorns, and salt to taste. Blend until you have a thick sauce.

In a skillet, melt the pork lard and lightly fry the shredded pork.

Pour in the sauce and mix well so the pork is fully coated. Reduce the heat and cook for 20 minutes. Adjust salt to taste.

Serve and enjoy however you like.