Preheat oven to broil.

Line a large baking sheet with parchment paper.

Place poblano peppers on prepared sheet. Broil, turning occasionally, for 5 to 8 minutes or until blistered all over, but not burned.

Place poblano peppers in a large resealable plastic bag (or covered bowl); seal. Set aside until cool enough to handle. Pull off loose skin; discard the skin, stem, and seeds. Refrigerate until ready to use.

Reduce oven temperature to 450° F.

Replace the parchment paper on the baking sheet; set aside.

Season park all over with cumin, garlic powder, 1 tsp. oregano, paprika, and salt. Place on a rack, uncovered, in the refrigerator for at least 4 hours.

Peel onion; cut it into quarters. Peel garlic. Deseed jalapeño pepper. Refrigerate until ready to use.

After pork finishes resting, lightly coat with spray.

Heat a large, ovenproof, heavy-bottomed (or cast-iron) skillet over high heat.

Add pork to skillet; cook for 2 minutes on all 4 sides, or until deep brown all around. Add onion and garlic.

Transfer skillet to oven. Bake for 12 to 15 minutes, or until a thermometer inserted into the thickest part of the pork reads 145° F. Remove from oven; cover with aluminum foil. Let rest for 10 minutes. Cut into ½-inch cubes; set aside.

Place tomatoes, broth, onion, jalapeño, tomato paste, garlic, and remaining ½ tsp.oregano in a blender; cover. Blend until smooth.

Cut poblano peppers in half lengthwise; stuff each half with 2 oz. of pork. Place stuffed peppers on prepared baking sheet; pour sauce over peppers. Top each half with 1 Tbsp. cheese. Bake for 5 to 7 minutes, or until cheese is lightly browned.

Serve immediately or refrigerate in an airtight container for up to 4 days.