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Generously season the meat with salt and pepper on all sides, and heat the olive oil in a large pot or Dutch oven over medium-high heat.
Working in 2 batches, add the meat and sear on all sides until browned. Remove the pot from the heat, add the seared meat back into the pot, and set aside.
While the meat is searing, add the chiles, tomatoes, onion, cinnamon stick, bay leaves, and peppercorns to a medium pot. Add water until chiles are just covered and bring to a boil over high heat. Reduce the heat to low, cover, and cook for 10 minutes. Remove and discard cinnamon stick.
Transfer the chile mixture to a large blender. Add the broth, white vinegar, garlic, cumin, oregano, and cloves. Blend on high for a few minutes until completely smooth. (You may have to do this in 2 batches if your blender isn’t big enough.)
Pour chile puree into the pot with the seared meat. Discard any solids left behind.
Stir the meat and chile sauce together to combine and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 3 to 3 ½ hours until the meat is fall-apart tender.
Serve meat in small chunks mixed with some of the cooking liquid for tacos. Or transfer the meat to a large bowl and shred it with 2 forks. Add the meat back into the cooking liquid and serve as a stew in bowls with diced onion and chopped cilantro.