Season the pork with half of the cumin, salt and pepper.
Sear the seasoned pork on all sides, over high heat in a small amount of canola oil.
Remove the pork from the pan and reduce the heat to medium. Add the tomatillos, chiles, canned tomatoes and onion.
Once the pan is deglazed, add the garlic and cook for about 2 minutes.
Add the pork, veggies and remaining ingredients to a crock pot. Cook on low for 6-8 hours.
Once the chile is cooked, use a buerre mixer to blend the soup.(Note: If you would like larger chunks of pork in your chile, blend the veggies with the chicken broth separately before adding them to the crock pot to cook.)