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Remove the stems and seeds from the chiles.
Cover chiles with boiling chicken stock and let them steam, covered with plastic wrap, for about 30 minutes.
Put the chiles and soaking liquid into a blender and purée until very smooth.
Cut the pork shoulder into ½” pieces, season with salt and pepper, and brown in a large pot over medium-high heat with vegetable oil.
Chop the garlic and add it to the pot along with bay leaves, ground cumin, sage, and oregano. Stir until fragrant.
Add 5 cups of chicken stock and simmer uncovered for about an hour.
Stir in the chile purée and simmer for another 45 minutes until the meat is tender and the sauce is thick.
Season with additional salt and pepper.