Add the remaining 1 tablespoon of oil to the casserole. Add the onions and cook, stirring, until softened, about 5 minutes. Stir in the garlic, cumin, crushed red pepper and bay leaves and cook over moderate heat for 1 minute. Add the wine and boil until reduced by half. Stir in the tomatoes, reduced chicken broth and the pork. Bring to a simmer, cover, then transfer to the oven and bake for 1 hour.