Season the pork with salt, pepper, onion powder, garlic powder, coriander and cumin.
Roast poblano peppers at 400 degrees until the skin starts to blister and turn black. When they are done, put them into a Ziploc bag immediately and let them sit for awhile. This allows them to sweat which helps the skin peel off easier. Peel the skin off and set aside.
Roast the tomatillos at 400 degrees for about 20-30 minutes. When they look done, take them out and put them into a Ziploc bag to sweat. These are hard to peel, but try and get the skin off and remove the husk part. You will end up with what looks like tomatillo sauce.
Take half of the poblano peppers, all of the tomatillos and the rotel and puree in a food processor. Chop the other half of the poblano peppers into bite sized pieces.
While the peppers are roasting, sear the pork to brown the outsides, then cover it and lower the temp to slowly cook the inside. When it’s done (about 30 minutes later), chop into bite size pieces.
Chop the garlic and onion. Heat up olive oil over medium-high heat and cook the onions for a few minutes. Add the garlic and cook for about five minutes.
Add the poblano pepper/tomato puree, the chopped poblano peppers, the chopped pork and the chicken broth.
Season generously with salt, pepper, garlic powder, onion powder, cumin and coriander. The recipe calls for a 1/2 teaspoon of each. This is really just a starting point. Taste it and add as you see fit.
Bring to a boil and stir often.
Lower heat and let simmer for 30 minutes to let the flavors blend.
Make a roux by melting the butter in a separate pan over medium-low heat and add the flour slowly while mixing. Add the roux to the green chile.