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Preheat the oven to 400°F. Place the tomatillos on a sheet pan and roast for about 10 minutes, or until tender, lightly charred, and softened. Remove from the oven and set aside.
Roast the poblano peppers and jalapeños over an open flame until the skins are blistered and blackened. Transfer to a bowl, add a few tablespoons of water, cover, and let steam for 5 minutes. Peel off the skins and remove seeds, if desired.
In a blender, combine the roasted tomatillos, poblanos, jalapeños, garlic, onion, and ½ cup of the chicken broth. Blend until smooth.
In a large stew pot over medium-high heat, cook the bacon until crisp. Leave the rendered fat in the pot.
Add the remaining chicken broth to the pot, followed by the blended tomatillo mixture. Stir in the Mesquite seasoning, ancho chile powder, chili seasoning, Hatch green chiles, and cooked pork.
Cover and bring the stew to a gentle boil and cook for 5 minutes. Reduce heat to medium-low and simmer for 45 minutes, stirring occasionally. Taste and adjust seasoning if needed. Serve hot.