Slice chiles in half lengthwise and remove stems, seeds, and veins. Place cut-side-down on a foil-covered baking sheet.

Roast chiles under the broiler for several minutes until the skin is blistered and slightly charred. Seal in a plastic bag to steam for 10-15 minutes, until skins are loosened.

Cut tomatillos in half, remove stem, and place cut-side-down on a foil-covered baking sheet.

Roast tomatillos under the broiler for 10-15 minutes, until skins are charred & slide off easily and insides are mostly liquid. Discard skins and pour tomatillos into a slow cooker.

Remove chile skins and roughly chop chiles, then add to slow cooker.

Cut the pork roast into 2" slices and season generously with salt & pepper on both sides.

Sear pork slices in a large skillet over high heat on both sides, then transfer to slow cooker.

Add onion and garlic to the skillet and cook until soft, scraping the browned bits on the bottom until they melt into the onions. Season with cumin & oregano and cook until fragrant, then add to slow cooker.

Add beef broth to the slow cooker and set on high for 6 hours.

After 6 hours, use a wooden spoon to shred the pork in the slow cooker, then cook for another 1-2 hours. The pork should be completely shredded and the stew slightly thickened.

Season with salt to taste and serve with warm flour tortillas for dipping!