Step 1

Preheat the oven as hot as it will go or set it to broil.

Step 2

Sprinkle the salt, cumin, and cinnamon evenly over the pork, and then drizzle on the vegetable oil. Mix this together to distribute evenly and let the pork marinate while you prepare the green chili sauce.

Step 3

To make the Chile Verde Sauce, line up the Poblanos, Jalapeños, onions, and garlic in a single layer on a baking sheet and poke holes in the peppers with a knife or skewer.

Step 4

Roast the chilies on one side until the skin is blistered and starting to char (about 6 minutes). Flip the chilies over and continue to roast them until the second side starts to char. Set these aside to cool.

Step 5

Remove the husks from the tomatillos and wash them repeatedly with cold water until they are no longer soapy. Place them in a single layer on a baking sheet and roast them in the oven until they start to char on one side (about 10 minutes).

Step 6

When the chili peppers are cool enough to handle, put on some gloves and remove the stems, seeds, and any loose skin. Most of the heat in chili peppers is in the membranes that connect the seeds to the pod, so you can adjust the peppers' heat by removing these or leaving them in place. Add the cleaned chilies to a blender or food processor.

Step 7

Peel the garlic cloves and add them to the blender as well, along with the onions, cilantro, and roasted tomatillos. Puree the mixture.

Step 8

For the chile, heat a large dutch oven or other heavy-bottomed pot over medium-high heat until hot. Add the pork in a single layer. You probably won't be able to fit it all in one batch, so divide it up into two or three batches. Once it's browned on one side, flip it over and brown the other side. Transfer the browned pork to a bowl and repeat with the remaining meat.

Step 9

Once your last batch of pork has browned on both sides, add the chicken stock, honey, oregano, and bay leaf and return the rest of the pork to the pot. Add the green chili sauce and stir to combine.

Step 10

Once the mixture comes to a boil, skim off any foam that floats to the surface. Turn down the heat to maintain a gentle simmer and let this cook for about 1.5 hours, stirring periodically.

Step 11

After an hour or so, skim off any excess fat that pools around the edges of the pot.

Step 12

Taste the sauce and adjust with salt and honey to taste. Continue cooking the pork until you can cut a piece in half easily with a fork (another 30-60 minutes).

Step 13

Serve the Chile Verde with warm corn or flour tortillas.