Cut the roast into large chunks and boil in 8 cups of water with onion, garlic, salt and bay leaves. Boil over medium-high heat for one hour, skimming the fat from the water with a spoon.
In a separate pan heat oil and add chili pods, peppers and garlic. Sauté a few minutes until fragrant. Transfer to blender.
Add peppercorns, cloves and 2 cups water. Add onions and garlic from beef boil. Blend until smooth. Strain into pot with beef.
Discard pulp and add seasonings: oregano, thyme, cumin and beef bouillon
Cover and simmer on low heat for 2 hours or until beef is tender.
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