Start by placing the pork cubes, ½ cup water, and ½ teaspoon salt in a Dutch oven over medium heat. Cover and cook for about 20 minutes, stirring occasionally.

Once the pork has released its juices, remove the lid and increase heat to medium-high. Continue cooking, stirring frequently, until the liquid evaporates and the pork browns in its own fat—this takes about 15–20 minutes. Transfer the pork to a bowl and set aside.

Preheat your oven to broil. Adjust one rack to the top position (about 6 inches from the broiler) and another to the lowest.

Line a rimmed baking sheet with foil and spray with cooking spray. Place the Anaheim chilies (skin-side up) and whole jalapeños on the sheet.

Broil for 15–20 minutes, rotating the pan halfway through and flipping only the jalapeños. You want blackened, blistering skins and soft flesh.

Remove the chilies. Place the Anaheim peppers in a bowl and cover with plastic wrap to steam for 5 minutes. Set the jalapeños aside to cool.

Peel the charred skins from the Anaheim chilies. Chop half into small pieces and puree the other half in a food processor for about 10 seconds. Mix both in a bowl and set aside.

Stem and seed the jalapeños (don’t peel). Finely chop them, reserving the seeds for later heat adjustment.

Lower oven temperature to 325°F.

In the same Dutch oven, heat oil over medium heat. Add chopped onions and sauté until lightly browned (about 5–7 minutes). Add minced garlic and cook for 30 seconds until fragrant.

Stir in flour and cook for 1 minute, stirring constantly. Slowly add the chicken broth, scraping any browned bits from the bottom. Then stir in the diced tomatoes, pureed and chopped Anaheim chilies, and the browned pork (along with any juices).

Cover the pot, transfer to the lower oven rack, and bake for 1 to 1¼ hours or until pork is fork-tender.

Once out of the oven, stir in the chopped jalapeños and add salt and reserved jalapeño seeds to taste. If using, stir in corn at this point and simmer gently on the stovetop for 5–10 minutes more.