Heat broiler on high

Slice all four kinds of pepper into large chunks, remove ribs and seeds. Arrange in a single layer on a broiling pan, brush or spray lightly with vegetable oil.

Broil for a few minutes, until desired level of roasted. Repeat in batches until all peppers are roasted. Allow to cool.

Remove husks from tomatillos, wash well and remove any that dont look fresh/good. Slice each in half, arrange in a single layer on broiler pan, cut side up.

Brush or spray with vegetable oil, broil until desired level of roast is achieved, repeating in batches till all are roasted. Cool.

Peel onions, slice into 1/2? slices. Arrange in a single layer on broiling pan - along with 6 of the 10 garlic cloves - brush or spray lightly with oil, broil until roasted enough, cool.

In a food processor, puree all of the roasted garlic along with about 1/3 of each type of peppers and onions, and about 1/2 the tomatillos. Set aside.

Chop remaining vegetables into 1/2? chunks, set aside.

Trim your pork roast of excess fat, cut into ~ 1/2? chunks.

In a large heavy pot, brown pork in vegetable oil.

Once browned, add pureed vegetables, chopped vegetables, chicken broth, and beans.

Finely mince or press remaining garlic cloves, add to the pot.

Heat chili almost to a boil, reduce heat and simmer gently for two hours, stirring every once in a while.

Add cumin, stir well. Continue simmering for another hour or so.

When simmering time is over, season with salt and pepper to taste.

Garnish with your choice of toppings.