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Season pork pieces on all sides with salt and pepper.
Heat a large stockpot over high heat. Add oil. Once hot, sear the pork pieces until browned on all sides.
Remove the pork from the pot. Add a little additional oil to the pan, if needed.
Add onion and saute until tender. Add garlic and cook for 30 seconds.
Stir in the cumin and oregano. Return pork to the pot and add the chicken broth.
Reduce heat to medium-low, cover, and simmer for 2-4 hours.
Meanwhile, make the sauce.
Broil poblano peppers, jalapeños, and tomatillos until browned.
Peel off the skin from the peppers and tomatillos.
Blend the peppers, tomatillos, and cilantro to make a sauce.
Add the sauce to the pot with the pork and cook together for an additional 30 to 45 minutes.
Serve with tortillas and Mexican rice and beans.