Directions

1. Set to "sear" and add dried chilies. Sauté, stirring frequently until slightly darkened, or 2-5 minutes.

2. Add chicken stock, raisins, orange juice concentrate, chipotles in adobo, white vinegar, and fish sauce.
3. Bring up to a boil, and then reduce to a simmer, cooking until chilies are soft, about 15 minutes.

4. Using a stick blender, blend until smooth and pureed; set aside.

5. Pat dry the pork.
6. Set to "sear" and add oil. Heat until smoking.

7. Add pork and brown on all sides, about 8 min. Remove pork; set aside.

8. Add onions and garlic. Sauté, stirring frequently until onions and garlic are soft and are beginning to brown, about 10 minutes.

9. Add oregano and cumin, stirring constantly, about 30 seconds.
10. Add pureed chili mixture to cooker. Stir and scrape up any browned bits from the bottom.
11. Dice pork into 2-inch chunks and return meat to cooker. Add bay leaves.
12. Bring up to a boil and then reduce heat to a simmer, stirring occasionally.
13. Cover with glass lid. Set to "slow cook" and adjust for 2 hours.
14. When done, pork will break apart with a spoon and sauce will be thick. Season with salt to taste. Remove bay leaves.
15. Serve pork with corn tortillas, cilantro, diced onions, lime wedges, and queso fresco cheese (optional).