Preheat your oven to broil/500ºF. Wash your dried chiles in warm water, then remove the stems and toss in oil. Arrange in one layer on a foil covered baking sheet and roast chiles for 45 seconds. Alternately, just soak them in warm water for 10 minutes.
Meanwhile, chop your onions and slice your pork and season with salt and pepper. Set aside.
Transfer the chiles to a blender along with 1 cup sodium free chicken stock, garlic, sugar, and oregano.
In an oven proof baking pan or skillet, combine cubed pork, chile sauce, and onions. Allow to marinate for 15-30 minutes.
Broil your pork for 10 minutes, flipping once at the 5 minute mark (stretch goal: broil for another 15-30 minutes)
Enjoy with mexican/spanish rice and refried beans, or as tacos with lime, cilantro, and onion. Also consider roasting pineapples at the same time you roast your pork.
Nutrition facts estimated based on 1/4lb of meat per serving