Carne Adovada (New Mexico-Style Pork with Red Chilies)

4 whole dried ancho chilies, seeds and stems removed

4 whole dried pasilla chilies, seeds and stems removed

1 quart (32 ounces) homemade or store-bought low-sodium chicken stock

½ cup raisins

1 cup frozen orange juice concentrate

3 whole chipotle chilies canned in adobo

2 tablespoons white vinegar

2 tablespoons Asian fish sauce

3 pounds boneless pork shoulder, trimmed and cut into 2-inch thick steaks

2 tablespoons vegetable oil

2 medium onions, thinly sliced (about 2 cups)

6 medium cloves garlic, minced (about 2 tablespoons)

2 teaspoons dried oregano

1 tablespoon ground cumin

3 bay leaves

Kosher salt

Corn tortillas, cilantro, diced onions, lime wedges, and queso fresco for serving (optional)

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