Place chile pods in a large bowl; cover with warm water and soak until soft but not falling apart. Transfer to a blender, reserving some of the water to use as needed. Add only enough water to be able to get a smooth puree.

While chile pods are soaking, heat a large skillet; add vegetable oil. Over medium heat, add cubed pork and cook until browned. Sprinkle pork with flour and cook an additional 3 minutes.

Add the blended red chile sauce, salt, garlic, and oregano to pork; stir. Cover; cook pork on low heat until tender, about 1 1/2 hours. Season to taste. Serve with fresh tortillas.