2 fresh poblano (or hatch) chile peppers, seeded and halved
1 fresh jalapeño pepper, seeded and halved
1 (green or yellow) bell pepper, seeded and halved
1 pound fresh tomatillos, husks removed and quartered
2 tbsp. vegetable oil
1 1/2 pounds pork shoulder or butt, cubed
1 large yellow onion, chopped
3 cloves garlic, minced
1 tsp. ground cumin
1 tsp. dried oregano
1/2 bunch cilantro leaves, coarsely chopped
2 cups chicken stock
1 bay leaf
2 tbsp. all-purpose flour, if needed
kosher salt, to taste
freshly ground pepper, to taste