Place the red chile sauce into the pot along with cumin, Mexican oregano, garlic and a fair amount of salt. Bring the liquids to a boil, place the chops in and simmer over a low flame for 10 minutes.
Throw the hot, drained pasta into the pot. Stir. Cover and allow to rest for 6 minutes. Stir. Move the pasta, pork and sauce to a serving platter. Grate a significant amount of cheese over the surface of the dish. Garnish with chopped cilantro. Cover the platter with aluminium foil, allowing the cheese to melt before serving.