Add the pork to a large dutch oven pot. Also add the bay leaves, 1/2 bulb of garlic, 3 teaspoons of salt and enough water to cover the pork. Bring to a boil, reduce heat and continue cooking until pork is tender, about 2 hours. Skim off the top when needed.
Remove pork from broth and let cool. Strain the broth and skim off some of the grease on top, set aside.
In a heavy pot, preheat the 3 tablespoons of lard to medium heat for 5 minutes. Add the pork and cook until nicely browned on most sides. While pork is browning, to the blender, add the roasted green chiles, tomatillos and 1 tsp of salt. Blend on high until smooth. Set aside.
To the pork, add the onions, fresh chile peppers and garlic. Saute for another 5 minutes. Add the green chile sauce from blender, cilantro, 2 cups of pork broth, cumin, granulated garlic and pepper. Bring to a boil, taste for salt, cover and continue cooking for 40 minutes or until pork is very tender. Taste for salt. Mix in the crushed oregano and cook for another 5 minutes. Serve with warm corn tortillas.