Boil 4 cups of water.
In the meantime, remove the stems, seeds, and veins from the dried chiles.
Place the dried chiles in the boiling water.
Cover and turn off the heat.
Let sit for 5-7 minutes, or until chiles are pliable.
Add the rehydrated chiles, onion, garlic, 1 cup water, salt, pepper, cumin, oregano, thyme, and vinegar.
Blend the sauce.
Set aside until ready to use.
Once the pork is slightly brown, [lace a strainer above the stock pot.
Strain the sauce into the pot.
Add 2 cups of water into the blender.
Gently shake the blender with the water to get any remaining chile sauce.
Strain the liquid into the pot.
Add the orange peel.
Stir to combine.
Taste for salt. Add salt, if needed.
Cover and cook for 10 minutes.
Remove orange peel and serve.