Season the pork cubes with salt and pepper and toss in flour (optional). The flour will help thicken the sauce.
In a heavy bottom sauce pot or dutch oven, heat the oil over medium-high heat.
Working in batches, brown the beef on all sides about 4 minutes per batch. Remove the meat and set aside. Continue to cook the remaining beef cubes.
In the same dutch oven, stir in the Chile Colorado Sauce and the 2 remaining cups of beef broth and bay leaves over medium-high heat.
Bring to a rapid simmer and lower heat to medium-low. Add the meat back in and cook uncovered for about 1 hour to allow the liquid to thicken and reduce.
Discard bay leaves and season with salt and pepper to taste.