Step 1

Roast the jalapeño over an open flame (using a gas burner) or in the broil until blackened on all sides.  Place in a bowl, cover, and allow to cool for 5 to 10 minutes.  Peel, seed, and finely chop.  Set aside.

Step 2

In a heavy Dutch oven or soup pot, heat 2 tablespoons of the rendered bacon fat. Add the tomatillos and cumin, and cook over medium-low heat for 2 to 3 minutes. Add the garlic, scallions, and onion, and continue to cook, stirring occasionally, until onions are soft and translucent.

Step 3

Add the chicken broth, cilantro, and the diced roasted jalapeño, and continue to cook over medium heat for another 4 to 5 minutes. Remove and blend mixture (in stages) in a blender or using an immersion blender until smooth.  Reserve and set aside.

Step 4

Season the pork shoulder chunks with salt and pepper. Wipe pot clean and return to high heat. Add the remaining bacon fat.  Once hot, add the pork shoulder - you'll want to brown the pork in batches to avoid over crowding the pan - and brown on all sides. Set the browned meat aside on a large plate as you work.

Step 5

Once all of the meat has been browned, return it to the pot. Add the oregano, poblano and Anaheim pepper, and dried beans.  Stir in the tomatillo mixture and remaining chicken stock. Bring mixture to a boil and reduce to a very low simmer. Continue to simmer, stirring occasionally, for an additional 3 to 4 hours, or until the pork and beans are very tender.

Step 6

Season soup with salt and pepper, finish with fresh lime juice, and serve with cilantro, sour cream, and grated sharp cheddar cheese for topping.