Prep. Place cubes pork (4 pounds) in a large bowl. Sprinkle with 3 teaspoons of salt and toss to coat. Cover with plastic wrap and place in the fridge for 1 hour. Adjust your oven racks, so that one rack is 6" from the broiler, and the second is in the lower portion of your oven--with enough room in between to fit your dutch oven with the lid on. Preheat oven to broil and line a baking sheet with parchment paper or foil.
Broil veggies. Place tomatillos (1 1/4 pounds), poblanos (5), onion slices (1), garlic (5 cloves), jalapeno (1), and poblano on the prepared baking sheet. Drizzle with 1 tablespoon of oil and toss to coat. Make sure the jalapeno and poblanos are both skin side up, then toss in the preheated oven and broil for 7 minutes. The tops of your veggies should start to brown-- flip the onions, garlic and tomatillos, then return your pan to the oven and continue to roast for 6 more minutes.
Puree veggies. Turn broiler off, and adjust the oven heat to 325 F. Once cool enough to handle, peel the skin from the poblanos and discard. Place all roasted veggies into a food processor and pulse using 1 second intervals until the veggies are coarsely pureed. Make sure to clean off the sides occasionally to fully incorporate.
Simmer, then braising. Heat remaining tablespoon of oil in a large dutch oven over medium-high heat. Add the cumin (2 teaspoons), oregano (1 teaspoon), chili powder (1 teaspoon), cinnamon (1/8 teaspoon), and cloves (pinch). Toast until fragrant, about 2 minutes. Stir in the pureed veggies, bay leaves (2), sugar/Lakanto or Swerve (2 teaspoons), pepper (1 teaspoon), and 1 1/2 teaspoons of remaining salt. Add the pork and toss to coat. Bring chili to an aggressive simmer. Then remove from heat, place the lid on top, and toss in the preheated oven. Cook until the pork is tender. To test, remove the dutch oven from the oven and try shredding the pork with 2 forks--it should literally fall apart! If not, toss it back in the oven until it does. As you can see from the video, my pork was larger than 1" cubes (closer to 2" cubes) and took an additional 40 minutes to cook until tender.
Finishing touches. Once pork is tender, remove the bay leaves. Stir in cilantro (1/2 cup). Ladel into bowls and serve with a dollop of sour cream, cotija, lime wedges, and tortilla chips. Enjoy!