Want to know a simple secret for controlling the heat level of your chili? Seeds and membranes give chile peppers their kick. If you like your chili spicy hot, use the seeds and membranes; leave them out if mild chili fits your style.
In a food processor combine poblano peppers, sweet pepper, and garlic. Cover and process until finely chopped. In a large skillet cook pork and onion over medium heat until meat is browned and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Add pepper mixture; cook and stir for 2 to 3 minutes more or until peppers are tender.
Transfer meat mixture to a 3-1/2- or 4-quart slow cooker. Stir in beans, green salsa, broth, and cumin.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours; cool slightly. If desired, mash beans slightly with a potato masher.
Before serving, stir in snipped cilantro. If desired, top each serving with cilantro leaves, sour cream, and/or red salsa. If desired, serve with Tortilla Strips.
Preheat oven to 350 degrees F. Brush tortillas with oil and sprinkle with chili powder. Cut tortillas into 1/2-inch strips. Place in a single layer on a baking sheet. Bake for 5 to 10 minutes or until golden and crisp; cool.