Heat oil in 5-quart dutch oven over medium-high heat. Brown 1/4 of pork in Dutch oven. Remove with slotted spoon; set aside. Brown remaining pork. Remove with slotted spoon; set aside.

Add onions and garlic to Dutch oven. Cook and stir about 5 minutes or until onion is soft. Return pork to Dutch oven.

Combine wine and tomato paste in small bowl until blended; add to pork. Stir in broth, vinegar, bay leaves, cinnamon and corriander. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 45 minutes or until pork is fork-tender. Remove bay leaves before serving. Serve with rice.