In a blender, combine the tomatillos, jalapeño, poblano, cilantro, and chicken broth. Blend until it forms a paste.

Set aside.

In a large skillet, heat the oil over medium heat until hot.

Add the pork pieces and sear for 2 minutes, until the pork is browned on all sides.

Transfer the browned pork to a 4- to 6-quart slow cooker.

Add the onion, garlic, oregano, cumin, and coriander. Stir well to combine. Pour the paste over the pork. Add the sea salt and bay leaf.

Cover and cook on LOW for 7 to 8 hours, until the meat is tender. Just before serving, add the sour cream and stir to combine.

Garnish with the lime slices and cilantro.