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Drop the ancho, pasilla chiles, and guajillos into a pot of hot water for about 5 minutes.
Add the tomatillos, turn off the heat, and let them chill until they change color.
Heat oil in a deep pan over medium-high heat.
Throw in the pork chunks and sprinkle with 2 tsp salt.
Brown the pork on all sides until it's golden and not sticking to the pan. It should release easily when it's ready.
Once the tomatillos have changed color, toss them in a blender.
Add garlic, peppercorns, ground cumin, and 2 tsp salt.
Blend until smooth. If it's chunky, strain it.
Pour the sauce into the pan with the pork.
Add 1 cup of water to the blender, swirl it around, and pour that into the pan too.
Toss in the bay leaves.
Lower the heat, cover, and let it simmer for about 20 minutes or until the pork is tender.
Give everything a good stir.
The sauce should be dark.