Verdolagas con Carne de Puerco

Bring a large pot of salted water to a boil. Add the verdolagas and cook for about 2 minutes, just until tender. Drain well and set aside.
Place the pork in a large pan and add enough water to just cover the meat. Season with salt and add the bay leaf.
Bring to a boil, then lower the heat to medium, cover, and cook for about 1 hour, or until the meat is tender and the liquid has evaporated.
While the pork is cooking, prepare the sauce. Roast the tomatoes, onion, and garlic on a griddle until softened and charred in spots.
In a small bowl, soak the guajillo and chipotle chiles in hot water for about 10 minutes, or until softened.
Place the tomatoes, onion, garlic, drained chiles, cumin seeds, and black peppercorns in a blender. Add 1 ½ cups of water and blend until smooth. Set aside.
Once the pork has cooked through, let it brown slightly in its own fat.
Pour in the sauce, add a good pinch of salt, and bring to a simmer. Cook for about 15 minutes.
Stir in the verdolagas and cook for another 2–3 minutes, or until the sauce has thickened to your liking.
Turn off the heat and serve warm with rice and tortillas.