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Remove the paper from around six tomatillos and wash off the sticky liquid. Place the tomatillos, 1 tomato, ½ yellow onion, and 4 cloves of peeled garlic on a sheet tray and roast under the broiler.
Remove 6 arbol chiles and 2 guajillo chiles, remove the seeds, and add them to a blender.
Add the roasted vegetables, ½ tsp cumin seed, Mexican oregano, bay leaves, caldo de pollo (or salt), and water to the blender and blend until smooth.
In a Dutch oven over medium heat, brown the 2.5lbs of pork shoulder chunks without oil.
Pour the blended salsa into the Dutch oven with the browned pork and add water as needed to reach the desired consistency.
Bring the stew to a simmer, then place in a 300°F oven with the lid slightly ajar for 3-4 hours, until the pork is very tender.
Make the flour tortillas by mixing 600g all-purpose flour, 9g salt, 6g baking powder, and 70g lard/shortening. Add 290g warm water and knead into a dough. Let rest for 30 minutes, then divide into 60g balls and roll out thin.
Cook the tortillas in a hot cast iron pan for 45 seconds to 1 minute per side.
Serve the stewed pork with the fresh flour tortillas.