Using a large bowl, add cubed pork loin and salt; toss until well coated. Let sit at room temperature for 1 hour.

Meanwhile, roast the poblano peppers by laying them directly on stove over flame. Use tongs to rotate peppers often until they are charred on all sides. (Note: This step can also be done on a grill or under a broiler in the oven. Whatever the method, don’t skip this step as it produces a ton of flavor!)

Transfer charred peppers into a bowl. Cover and let steam for 10 minutes. Hold each pepper under running water and peel. Dry peppers and remove stems and seeds. Place peppers in food processor.

Preheat broiler to high.

Using medium bowl, add tomatillos, garlic cloves, serrano peppers and 1 Tbsp of vegetable oil; toss until well coated.

Transfer tomatillo mixture to a sheet pan lined with foil. Broil for 5 minutes, flip and continue broiling for 5 more minutes, or until tomatillos are charred. Transfer mixture (along with any liquid) into food processor.

Add hatch green chile sauce and 1 cup of cilantro leaves to food processor; pulse several times until well chopped, but not entirely pureed.

Preheat oven to 225°F.

Using a large Dutch oven, add remaining 2 Tbsp of vegetable oil and place over high heat. Once hot, add half of the cubed pork loin. Cook, stirring occasionally, until pork is browned on all sides. Add remaining pork loin and onion. Continue cooking for 4-5 more minutes, or until onion begins to soften.

Add cumin, chicken stock and chopped chile mixture (from food processor); stir until well combined. Bring mixture to a boil over high heat.

Cover and transfer Dutch oven into the oven, but leave lid slightly askew to allow some of the liquid to evaporate. Cook for 3 hours, or until pork shreds easily with 2 forks. (Note: If chile verde is too thin, simply place on burner over medium-high heat and cook uncovered, stirring occasionally, until some of the liquid evaporates.)

Stir in remaining cilantro and season with additional salt/pepper as desired.

Serve with diced red onions, sour cream, avocado, cilantro and lime wedges.