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1
In a small skillet over medium heat, toast the cumin, clove and peppercorns until fragrant, stirring frequently so they don't burn.
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2
Let cool completely and grind in a spice grinder (see cook's notes).
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3
Place the tomatillos and jalapenos in a small saucepan and cover with cold water.
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4
Bring to a boil and simmer 5 minutes, or until barely soft.
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5
Drain immediately and place in a food processor along with the Anaheim chilies, garlic and salt.
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6
Pulse until smooth.
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7
Heat the lard (or oil) in a large skillet over medium-high heat and, working in batches, brown the pork on one side without stirring the meat, then turn and brown on the other side.
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8
Return all the pork to the skillet and add the poblanos and onion and cook, stirring, until the onions are soft, about 5 minutes.
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9
Add the ground spices and cook, stirring, for an additional 2 minutes, until the spices are fragrant.
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10
Transfer the pork mixture to a 5-quart slow cooker.
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11
Return the skillet to the stove and reduce heat to medium.
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12
Add the contents of the food processor to the pan and cook, stirring, until the salsa is thick and begins to stick to the pan.
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13
Add the water (or broth) and bay leaf to the pan and simmer, stirring once or twice, for 5 minutes.
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14
Stir into the pork in the slow cooker, cover, and cook on low 2 hours, or until the pork is tender.
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15
Serve hot with a bowl of Mexican crema or sour cream alongside.
