Toss tomatillos, onion, poblano, and jalapeno with 1 tbsp of oil. Season with salt and pepper, then place on a baking sheet.
Broil on high for 10 minutes, turning halfway through, or until vegetables are starting to soften and take on color.
Place vegetables, lime juice, and cumin in blender and process until smooth. Reserve sauce.
Heat a large dutch oven or heavy bottomed pot on medium-high.
Add oil, then pork. Season with salt and pepper. Brown pork on all sides. (You may have to work in batches to avoid crowding the pot.)
When pork is brown, add sauce to pot and scrape the browned bits that have accumulated on the bottom with a wooden spoon.
Serve in individual bowls. Garnish with diced avocado and cilantro, with lime wedges on the side.
As written this recipe is Performance compliant. Lifestyle and Kickstart players could serve this with rice, beans, or warm corn tortillas.
Recipe by Whole Life Challenge® at Pork Chili Verde https://www.wholelifechallenge.com/pork-chili-verde/