Cerdo en chilmole (pork in chilmole)

Instructions

1. Cut the pork into 4 cm pieces, salt them, and set aside.
2. Brown the meat in oil over medium heat until golden on all sides, then remove it.
3. Soak the dried chilies in hot water for 15 minutes, then drain and deseed them.
4. Blend the chilies with the tomatoes, onions, garlic, tortilla, cumin, oregano, clove, and cinnamon until you have a smooth purée.
5. Heat a little oil in the pot, pour in the purée, and cook for 8 minutes, stirring, until it thickens and darkens.
6. Return the pork, add the stock, cover, and simmer gently for 1 hour 30 minutes, until the meat falls apart with a fork.
7. Dissolve the cornmeal in a little cold water, pour it into the sauce, and let it thicken for 5 minutes.
8. Adjust the seasoning with salt and pepper, then serve hot with the rice and tortillas.