Isthmian Chile-Garlic Sauce with Pork from The Food and Life of Oaxaca: Traditional Recipes from Mex

Ingredients

• Salt and freshly ground black pepper
• 12 guajillo chiles, tops and seeds removed
• 4 to 5 pounds pork shoulder or butt, bone in
• 4 thick slices day-old challah or brioche, or two 8-ounce French rolls
• One 1½-inch piece canela
• ½ teaspoon achiote paste
• 2 teaspoons black peppercorns
• 8 bay leaves
• 3 ancho chiles, tops and seeds removed
• 8 medium ripe tomatoes
• 1 tablespoon plus ½ teaspoon dried Mexican oregano, crumbled
• 12 garlic cloves, coarsely chopped
• ½ teaspoon dried thyme, crumbled
• 1 large onion, coarsely chopped
• ½ to 1 teaspoon sugar (optional)
• 1 teaspoon salt, or to taste
• ½ teaspoon dried marjoram, crumbled
• 4 cups homemade chicken stock, or more as needed