Remove the stems and seeds from the dried peppers, transfer them to a large sauce pan. Cover with water, bring to a boil, reduce heat and cook for 10 minutes. Remove from heat and let stand in water.
In a large pot, preheat 3 to 4 tablespoons of oil to medium/high heat for 5 minutes. While the oil preheats, season the pork with cumin, granulated garlic, pepper, oregano and salt. Sear the seasoned pork in batches in preheated oil, turning as needed. You want to sear and brown the the pork at a high heat until it gets nice and brown in most spots. Transfer seared pork to a plate. Sear the remaining pork.
When peppers are soft, drain water and transfer to the blender. Add 2 teaspoons bouillon and 2 cups water. Blend on high until smooth, set aside. For a smoother sauce, strain it using a wire mesh strainer. I prefer the strained sauce.
Add the onions and minced garlic to the pork and cook for a 5-7 minutes. Add all of the sauce from the blender to the pork and 2-3 cups of broth, stir well to combine. Taste for salt.
Lower the heat and cook for a good 1½ to 2 hours, adding a little more stock if needed. Fry the potatoes until crisp and golden while the pork finishes cooking. Add potatoes to the pork during the last 15 minutes of cooking. Heat just until warmed through. This was one of my mom’s signature dishes … always served with warm, homemade flour tortillas.