Step 1

Remove stems and seeds from the dried chilies. Toast them hot pan over medium heat 1 minute per side or until they become aromatic. Be careful not to burn them.

Step 2

Place the toasted chilies in a bowl, cover with hot water, and soak for 20 minutes to soften.

Step 3

Drain the soaked chilies and transfer them to a blender or food processor.

Step 4

Add chopped onion, chopped garlic, pumpkin seeds, Mexican oregano, cumin, bay leaves, salt and pepper to taste, and 1 cup of broth.

Step 5

Blend until smooth. Strain if desired for an extra smooth sauce.

Step 6

For extra flavor development, add the garlic, salt, and black pepper to a molcajete or bowl. Add a splash of water and mash into a paste. You can also use a blender or food processor.

Step 7

Rub the garlic mixture over into the pieces of pork, cover, and refrigerate at least 4 hours, or overnight for more flavor penetration. Bring to room temperature when ready to cook.

Step 8

Heat the lard or oil over medium-high heat in a large pot or Dutch oven.

Step 9

Season the pork cubes with salt and pepper, then brown them in batches, 3-4 minutes per side. Avoid overcrowding to ensure even browning.

Step 10

Once all the pork is browned, return it all to the pot and pour in the chili sauce.

Step 11

Add the remaining 1 cup of broth and orange juice. Stir well to combine. Scrape up any browned bits from the bottom of the pot.

Step 12

Bring to a boil, then reduce the heat to low. Cover and simmer 1 to 1.5 hours, or until the pork is tender and the flavors have melded together. Stir occasionally to prevent sticking.

Step 13

Taste the stew and adjust salt as needed.

Step 14

Serve hot, with warm corn or flour tortillas, Mexican rice, and refried beans.