Roast the poblanos on the grill until the skins are charred all over. Place them in a pot, covered while they steam and cool. Remove the skins, stems and seeds. Cut them into 1" x 1 1/2" pieces.

Cut the onions, garlic, carrots, jalapeños, serranos and cherry bomb if using.

Grate the potato

Cut up the pork into large bite size cubes.

Heat oil in a large soup pot on medium high heat.

Add the onions, garlic, carrots, jalapeños, serranos and cherry bomb if using. Cook for 10 minutes, stirring frequently.

Add the pork and oregano. Cook, stirring frequently until the meat is browned, about 20 minutes.

Add the chicken stock, tomatoes, salt and potato. Bring to a boil and then reduce heat and let simmer for 45 minutes.

Add the poblanos. Let simmer on low heat for 2 hours.