Rinse chile peppers, cut in half lengthwise, remove seeds and ribs and finely chop. Peel onions, cut in half and then cut into very small cubes. Heat oil in a pot, sear pork on all sides, add onions and chile peppers to the pot and fry for 2-3 minutes. Continue to cook, deglaze the pot with wine, add tomatoes, mix and season with salt and cayenne pepper.
Cover the pot and simmer for 2 hours while occasionally stirring and add water as needed (or cook in a pressure cooker for 30 minutes). Rinse oregano, shake dry and finely chop on a branch. Add oregano and ketchup to the pot, mix and season with salt and pepper. Transfer pork ragout to plates and serve garnished with oregano. Serve with bread if desired.
For less spicy ragout, omit two chile peppers in the recipe.