Preparation

• Add dried chiles to a large heavy-bottomed Dutch oven and cook over medium-high heat, stirring frequently, until slightly darkened and aromatic, 2 to 5 minutes. Add chicken stock, raisins, orange juice concentrate, chipotles in adobo, vinegar, and fish sauce. Bring to a boil, reduce to a bare simmer, and cook until chiles are softened, about 15 minutes. Blend into a smooth puree and set aside.
• Pat pork cubes dry and heat vegetable oil in the Dutch oven until smoking. Add pork and cook until well browned, about 8 minutes. Transfer pork to a cutting board and set aside. Add onions and garlic to the Dutch oven and cook until softened and beginning to brown, about 10 minutes. Stir in oregano and cumin, and cook until fragrant, about 30 seconds.
• Add the chile mixture to the Dutch oven, scraping up any browned bits. Add bay leaves and pork with juices. Bring to a boil, reduce to a simmer, cover slightly ajar, and cook until pork chunks break apart, about 2 hours.
• Check sauce consistency; if too thin, simmer until thickened. Season with salt to taste.
• Serve pork with corn tortillas, cilantro, diced onions, lime wedges, and queso fresco. Pork can be stored in the fridge for up to 5 days.