Pork Braised in Guajillo Chile Sauce

Ingredients

• 4 pounds boneless pork shoulder or butt, cut into 2-inch cubes
• 2 tablespoons fine sea or kosher salt
• 1 bay leaf
• 10 guajillo chilies (see Notes)
• 2 tablespoons olive oil
• 1 large Spanish onion, peeled and cut in half through the middle
• 3 fresh plum tomatoes, cut in half lengthwise through the core
• ¼ cup canola oil or lard
• 2 tablespoons all-purpose flour

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