Roast the poblanos: Place a comal over medium heat. Roast the poblano peppers until charred and blackened all around. Transfer them into a bowl and cover with plastic wrap to begin the sweating process. After 10 minutes, uncover and peel the skin. Remove seeds and stem. Set aside until needed. 

Salsa verde: In a medium sauce pan, heat the oil over medium heat. Sauté the onion, garlic and tomatillos until lightly brown and half way cooked. Add the chiles de arbol and cumin, toast for one minute. Pour in the broth and bring it to a gentle simmer. Turn off the heat, and cover the pot. Let the ingredients finish cooking in the hot broth for about 10 minutes or until soft. 

Chicharrones: Cut or break the pork rinds into bite size pieces. A knife might work better for the chicharrones con carne and a meat mallet for the botaneros. 

Finish the salsa verde: in a blender combine the poblanos, cooked tomatillo mixture, and cilantro. Process until smooth. Set aside momentarily. 

Chicharrones en salsa verde: place a large pan over medium to medium-low heat. Add the chicharrones con carne. Stir until they release some of their oil, about 3 minutes. Once the bottom of the pan looks glossy, pour in the salsa verde. Add the epazote and chicharrones botaneros. Stir everything to combine. Bring to a gentle simmer. Cover and keep on medium low heat. Cook until the chicharrones soften, and absorb some of the sauce, about 10 minutes. 

Remove the epazote leaves and stir salt to taste. Pair with frijoles de la olla, Mexican white rice and corn tortillas. Enjoy!