Preparation

• Heat 2 Tbs. of the oil in a heavy-duty 6-quart pot over medium-high heat until shimmering hot. Pat the pork dry, and season with 1-1/2 tsp. salt and 3/4 tsp. pepper. Cook half of the pork, undisturbed, until browned, 2 to 3 minutes. Flip and cook, turning occasionally, until well browned, 2 to 3 minutes. Transfer to a large plate. Add another 1 Tbs. oil to the pot, and brown the remaining pork; transfer to the plate along with any liquid from the pot.
• Add the remaining 1-1/2 Tbs. of oil, the onion, and garlic to the pot. Sprinkle with 1/2 tsp. salt and cook over medium heat, stirring occasionally, until softened and lightly browned, about 5 minutes. Stir in the poblano, canned green chiles, serrano, chil powder, cumin, and bay leaves, and cook, stirring, until fragrant, 1 to 2 minutes.
• Pour in the cider, turn the heat up to high, and cook, scraping the bottom of the pot to loosen any browned bits, until most of the liquid is evaporated, about 2 minutes.
• Add the chicken broth and bring to a simmer.
• Turn the heat down to medium low. Purée 1-1/2 cups of the beans in a blender or food processor, adding a little stewing liquid as needed, and then stir the puréed beans into the stewing liquid in the pot. Return the pork, along with any accumulated juice, to the pot. Add the remaining whole beans. Cover and simmer, stirring occasionally, until the meat is tender, about 1 hour. If the chili gets too thick, thin it with a little water.
• Add the tomatillos and corn to the chili and cook until tender, about 10 minutes.
• Stir in the vinegar, and season with salt and pepper to taste.
• Serve with the garnishes.