I used the pork to make a stew by braising in a low oven for several hours. I began by first searing these pork steaks. The size was actually pretty convenient for getting an even crust on the meat.
Once the pork was browned, I removed from the pan and prepared the cooking liquid for the oven.
I fried chopped onion and sliced jalapeño in the remaining fat and drippings left in the pan. I added salt and half a bottle of beer to combine all the flavors.
To this I added ground ancho chile, cumin, oregano, and bay leaves. I placed the pork in a dutch oven and covered with the pan sauce. I added some chicken broth to cover the meat before placing in the oven.
This is the result cooking in the oven at 200F for 6 hours:
To finish the stew I added sliced carrots and garbanzo beans. I let the stew come to a low boil and placed back in the oven for about 15 minutes.
After removing from the oven I added a couple of tablespoons of apple cider vinegar to add a bit of acidity. I would have preferred to use limes but did not have any left. Overall the flavor was rich and the pork really came through. The chiles added a good deal of heat as well.