1. Heat olive oil in a large skillet over medium-high heat. Brown cubed pork for 5-7 minutes and transfer to the slow cooker.

2. Blend tomatillos, poblano peppers, jalapeño, garlic, chicken broth, cilantro, cumin, oregano, salt, and pepper until smooth.

3. Pour the sauce over pork in the slow cooker, ensuring even coverage.

4. Cook on low for 6-8 hours or high for 3-4 hours until pork is tender and shreds easily.

Serve Chili Verde with tortillas, rice, or preferred sides. Garnish with cilantro, onions, and lime, if desired.