Cut the country-style pork ribs into small pieces, then place them in a large stockpot or Dutch oven. Add the garlic cloves, bay leaf, and ¼ white onion and cover with the water. Season with salt.
Place the pot over high heat to bring the water to a boil. Once it comes to a boil (about 5-7 minutes, see notes), reduce the heat to gently simmer the meat for about 30-40 more minutes, until the meat is cooked and tender. A gray foam will start to form at the surface of the cooking broth, so make sure to skim it off and discard it with a spoon.
While the pork is cooking, place the tomatoes, Morita peppers, ¼ of a medium white onion, and 1 garlic clove in a saucepan. Cover with water, and place the saucepan over medium heat to cook for about 20 minutes. Your peppers should look soft.
After they’re cooked, place the tomatoes, onion, peppers and garlic in your blender, and process them until you have a smooth sauce. Set aside.
Once the meat is cooked, remove all the liquid, then let the meat begin to brown in its own fat at medium-low heat. In case the meat does not release enough fat, add a tablespoon of vegetable oil. Browning the meat will help add more flavors to it and to the finished dish. This step will take about 4-5 minutes.
When you see that the meat is somewhat browned, add the sauce to the pot. Use a strainer when pouring in the sauce, so that no bits of the pepper skins get into the sauce. Next, crumble the dried herbs with your fingers and add them to the sauce. Stir and season with salt and pepper. After this, let the stew simmer for 10 more minutes. If you see that the sauce is too thick for you taste, add a couple of tablespoons of the cooking broth (from the pork ribs) to thin it a little bit.
Serve with white rice and warm corn tortillas. Enjoy!