Toast guajillo and ancho chiles on a comal over medium-low heat, turning frequently, until fragrant. Quickly remove from heat, rinse, and add to a pot with 4 cups of simmering chicken broth. Cover, turn off heat, and let the chiles soak and soften. 

Prepare the meat by trimming excess fat, patting it dry with a paper towel, and cutting it into 1-inch squares. Season with salt and freshly ground pepper, mixing to distribute evenly among the pork. Set aside momentarily. 

Make the sauce by blending the hydrated chiles, with the soaking broth, cumin, cloves, and oregano in a blender until smooth. Strain the mixture if needed and set it aside. 

Heat 2 tablespoons of oil in a large pot over medium-high heat. Brown the pork, developing a flavorful crust on the meat and a rich browned flavor at the bottom of the pot. If necessary, cook in batches to prevent overcrowding. 

Remove the meat from the pot and reduce heat to medium-low. Add oil as needed and sauté the onions until slightly softened, then add the garlic and cook for 1 minute. 

Return the meat to the pot, add the remaining 2 cups of chicken broth, chili sauce, and bay leaves. Stir to combine, bring to a boil, then reduce heat to medium-low, cover, and simmer gently for 45 minutes.

Meanwhile, brown the potatoes in a little oil over medium heat. Season with salt to taste. 

Uncover the stew and let it simmer for 15 minutes, allowing the sauce to thicken. Then, skim off the fat (if desired) and add the potatoes. Continue cooking for an additional 15 minutes uncovered, or until the pork and potatoes are tender and the sauce has reached your desired consistency.

Finally, season with salt to taste. Serve with beans, Mexican rice, and corn or flour tortillas, garnished with a sprinkle of cilantro and a squeeze of fresh lime juice.