Season the pork with salt and pepper, set aside.
Preheat 2 tablespoons to medium heat of oil in a large pot. Brown the pork on all sides. Add 1 cup of water and cover tightly. Continue cooking for 40-50 minutes or until all the water evaporates.
Add the chile pullla to a small pot of simmering water. Cook for 10 minutes to soften.
Transfer chiles to the blender. Add the tomato, oregano, 1/3 cup of water, salt and pepper to taste. Blend on high until smooth. Set aside.
Once water has evaporated form pork, uncover and add a drizzle of oil. Add the onions and garlic. Saute for 3-4 minutes.
Add the beans, bean broth, adobo(chile sauce) and a few fresh epazote leaves. Cook, partially covered, at a simmer for 20 minutes. Serve with fresh garnishes.