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Deseed all the chiles. Place the ancho chiles in a saucepan with half an onion. Add water and simmer until soft. In a small skillet, add pasilla chiles and 3 garlic cloves. Fry briefly in vegetable oil. Place all the chiles and garlic in a blender and puree to form a chile colorado sauce. Cut the pork into bite size pieces. In a medium-large size pot, add 1 tbsp vegetable oil and simmer the pork with bay leaves and thyme. Stir frequently, add more vegetable oil as needed. Once the pork is cooked, add the chile colorado sauce and simmer, covered, about 5 more minutes. Serve with rice, beans, and warm tortillas.
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