• Trim any excess fat from the pork and cut the meat into 2-inch pieces.

Prepare the sauce:

• Remove the stems and seeds from the chiles. Tear them into large pieces and toast the chiles in a frying pan for 2-3 minutes on medium-high heat until fragrant.
• Move the chiles to a heat-proof bowl and cover with 1½ cups of boiling water. Alternatively, add the water and microwave the water and chiles for 2-3 minutes. Allow them to soak for 10 minutes or so.
• While the chiles soak, add the garlic, cumin, cilantro and stems, oregano, salt, chicken bouillon, onion powder, and tomato paste to a blender. When the chiles are softened, add them and their soaking liquid. Blend until smooth.

Pressure Cooker:

• Add sauce and pork to the cooker insert. Add ½ cup of water to the blender pitcher and blend briefly to get all of the extra sauce dissolved. Add this water to the pork and sauce and stir to combine. Cook for 30 minutes with manual high pressure. Allow the pressure to naturally release for 20 minutes and then release the remaining pressure.
• Remove the pork pieces with a slotted spoon and place them in a serving dish. Use a spoon to skim off the excess fat from the sauce or use a gravy separator to remove excess fat. Add the sauce to the pork pieces and garnish with cilantro and lime before serving.

Slow Cooker:

• Add sauce and pork to the crock. Add ½ cup of water to the blender pitcher and blend briefly to get all of the extra sauce dissolved. Add this water to the pork and sauce and stir to combine. Cover and cook for 8 hours on low or 4 hours on high.
• Remove the pork pieces with a slotted spoon and place them in a serving dish. Use a spoon to skim off the excess fat from the sauce or use a gravy separator to remove excess fat. Add the sauce to the pork pieces and garnish with cilantro and lime before serving.