Roast the tomatillos, poblano peppers, and jalapeño peppers on a baking sheet under a broiler until their skins are blistered and charred, about 5-7 minutes. Rotate as needed for even roasting.

Let the peppers cool slightly, then peel off the charred skin and remove seeds. Set aside.

Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Season the pork cubes with salt and pepper, then sear them in batches until browned on all sides. Remove and set aside.

In the same pot, add the diced onion and garlic. Sauté for 3-4 minutes until softened and fragrant.

In a blender or food processor, combine the roasted tomatillos, peeled peppers, cilantro, cumin, oregano, coriander, and a pinch of salt. Blend until smooth.

Return the pork to the pot and pour the blended green sauce over the meat. Stir to combine.

Add the chicken broth to the pot and bring the mixture to a simmer. Reduce heat to low, cover, and cook for 2 hours, stirring occasionally, until the pork is tender and the flavors have melded.

Taste and adjust seasoning with salt and pepper, if needed.

Serve the Chile Verde hot over cooked rice or with warm tortillas. Garnish with additional cilantro, if desired.