Ingredients 4 pounds (1.9kg) boneless pork shoulder, cut into 2-inch chunks 3/4 pound tomatillos (about 4 tomatillos; 350g), quartered, husks discarded 2/3 pound Poblano peppers (about 2 peppers; 300g), roughly chopped, seeds and stems discarded (see note) 6 ounces Anaheim or Cubanelle peppers (about 2 peppers; 170g), roughly chopped, seeds and stems discarded (see note)…