• Place the pork butt, onions, cumin, oregano, salt, pepper, and cayenne in a large saucepan and just cover. Bring to a boil.
• Lower the heat to medium low and simmer for 45 minutes or until tender. Drain in a colander.
• Using two forks, shred the pork on a cutting board. Return the pork and onions to the pot. Add the chili verde and stir well. Bring to a simmer over medium-low heat, and cook until heated through. Serve with tortillas, cheddar cheese, salsa, and sour cream.

To make the chili verde:

• Coat the Anaheim and poblano peppers with 1 tablespoon of vegetable oil. Place in a roasting pan.
• Broil the peppers in the oven for 10 minutes, turning them every 2 minutes, until all the sides are charred.
• Place the blackened peppers in a bowl and cover with plastic wrap. Let cool for 15 minutes.
• Peel the peppers, remove the seeds and the stems. Chop the peppers and set aside.
• In a large saucepan, heat the remaining oil over medium heat. Add the onions and cook for 5 minutes, stirring frequently. Add the garlic, oregano, salt, pepper, and cumin. Saute for 2 minutes, stirring frequently.
• Add the flour and cook, stirring, for 2 minutes. Add the chopped peppers and stir well to combine.
• Add the chicken stock, stir well, and bring to a boil. Lower the heat to a medium-low and simmer, stirring occasionally for 15 minutes. Remove from heat.