Slow Cooker Pork Chile Verde

0 Place poblano peppers on a foil or parchment lined baking sheet.
1 Broil 4 inches from heat source until skins blister and blacken, about 5 minutes.
2 With tongs turn peppers over.
3 Continue to broil and rotate until all sides are blistered and blackened.
4 Immediately place peppers in a large bowl and cover with plastic wrap.
5 Let stand 10 minutes.
6 Peel off and discard charred skin under running water.
7 Remove and discard stems and seeds.
8 Pat dry.
9 Finely chop peppers and set aside.
10 Heat butter in a heavy cast iron skillet.
11 Brown the pork in batches being careful not to put too much in the pan at a time. It took me 2 batches with a 16-inch skillet.
12 Place onions and peppers in the bottom of the slow cooker.
13 Add pork and the pan juices.
14 Top with chopped jalapeno pepper and chopped poblano peppers.
15 Add chopped cilantro.
16 Cover with seasonings.
17 Pour the vegetable broth over the top.
18 Stir.
19 Slow cook on low for 8 - 10 hours or on high for 4 - 6 hours.
20 Serve  with shredded cheese, fresh cilantro, lime wedges, sour cream, avocado, and tortilla chips.