Roast anaheim chilis, poblano peppers, jalapeno peppers, and tomatillos at 350-375°F until browned and tomatillos pop.

Reserve the liquid released by the tomatillos during roasting.

Season pork shoulder cubes with salt and pepper.

Brown pork cubes in batches in a large non-stick pan over medium-high heat.

Sweat most of the diced sweet onions and all of the diced green bell peppers in the same pan.

Add cumin and coriander to the onion and pepper mixture while cooking.

Transfer the cooked onions, peppers, and spices to a 6qt pot.

Sweat the remaining onions, then add some beer and drink the rest.

Remove skins and seeds from the roasted anaheim and poblano peppers (optional).

Puree the roasted vegetables in a food processor.

Transfer the pureed vegetables to a large pot (the final cooking vessel).

Add the browned pork, sautéed vegetables and spices, and pureed roasted vegetables to the large pot.

Add chicken broth to the pot to cover the ingredients.

Simmer on low heat for 4-5 hours, or until the pork is tender.