Preheat the oven to 375 degrees. Chop the poblanos, onions, and tomatillos (large dice is just fine). Toss the vegetables with 2 Tbsp. olive oil and a few pinches each of salt, pepper, garlic powder and chili powder. Place in the oven for about 20 minutes until the vegetables soften up and begin to lose their shape a bit.
Meanwhile, mix together 1 tsp. salt, 1 tsp. pepper, 2 tsp. chili powder, and 1 tsp. cumin in a small bowl. Rub the spice mixture generously on all sides of the pork until it is well coated.
In a cast iron pan, heat 2 Tbsp. oil or butter and sear the pork shoulder on all sides (approximately 2-3 minutes per side).
Once the pork is seared and the veggies are cooked through, place the pork, veggies, jalapenos, garlic, lime juice and zest, chicken broth, 2 more tsp. chili powder, 1 more tsp. cumin and 1 more tsp. of salt into a slow cooker.
Cook on high for 4-5 hours or on low for 6-8 hours until the pork shreds easily. Once the cooking time is up, remove the pork, shred it, and place it back in the slow cooker.
I like to top this chili with fresh chopped cilantro and Cotija cheese.