In a large bowl, toss the cubed pork with 2tbps kosher salt until thoroughly
coated and let sit for 1 hr.
Cut the poblanos, anaheims, and jalapenos in half and remove the seeds.
Place the peppers skin side up on a baking sheet, and place in a 400 degree
oven until the skins are charred, about 10 minutes. Remove and place in a large bowl or other
container with lid, and let steam for 5 minutes. I usually do this in two batches.
After the peppers have steamed, peel off the charred skins and place into a
food processor, along with the garlic and cilantro.
After peeling and rinsing the tomatillos, cut in half and place on a baking
sheet. Bake in the oven until blistered and softened, about 8 minutes. Remove
from bakign tray into the food processor.
Once tomatillos, peppers, and cilantro had been added to the food processor,
pulse on and off until roughly pureed but not smooth.
In a dutch oven or large stockpot over medium-high heat, add the vegetable oil
and brown the pork in batches (don't crowd the pan to ensure a nice browning).
After browning the pork, set aside.
Once the pork has been browned, add the diced onion to the pot and cook until
softened and translucent, about 7 minutes.
Add the cumin, coriander, and aleppo pepper to the onions, and cook for 1
minute.
Add the pork, pureed pepper/tomatillo mixture, and stock. Bring to a simmer,
then cook until the pork is almost fork-tender (about 2 1/2 hours)
Add the potatoes, and cook until they can be pierced easily with a fork (about
30 minutes)
Season with salt and black pepper, and add any additional chopped cilantro.
Flavor will improve if left overnight in the fridge, and can be frozen.