First, wash and roast the poblano peppers. Cut the pork shoulder, then wash it along with the pork neck bones. Place both meats in a medium stockpot (about 10 quarts), and add enough water to cover the meat. In a spice infuser or cheesecloth, add the garlic and onion piece, then add salt and cover the pot. Once the poblanos are well roasted, place them in a plastic bag to steam so the skins are easier to remove.

Remove as much silk as possible from the corn, cut the kernels off the cobs with a knife, and wash them thoroughly, rinsing about three times.

Once the poblanos are cleaned, remove the stems and seeds, slice them into strips, and set aside. Meanwhile, skim off any blood or foam that forms on top of the simmering meat.

Add the corn kernels to the meat.

Wash and chop the tomatillos, then add them to a blender. Do the same with the serrano peppers.

Also add the poblano strips and washed, roughly chopped cilantro to the blender.

Add cumin and oregano.

Add the black peppercorns and about 4 cups water (1 liter).

Blend everything very well and pour the mixture into the pot with the meat (no need to strain, so blend thoroughly). Add the epazote and chicken bouillon powder, check the salt, and let it simmer until the meat and neck bones are fully cooked.

In a skillet with a little oil, fry the dried chile de árbol for about 2 minutes, stirring constantly so they don't burn. Turn off the heat but keep stirring. Transfer to a plate and sprinkle with salt immediately so it sticks to the chiles.

Wash and chop the other toppings as needed.

Serve and enjoy—this is incredibly delicious!