Heat oil in a pot and add the pork. When it starts to brown lightly, add the onion and garlic. Stir constantly for one minute, then add the oregano, thyme, and bay leaves. Mix well.

After 30 seconds, add the tomatoes. Stir and let them release their juices, then add the zucchini. Mix a bit and add the broth or water. Cover and cook for 5 minutes. Then uncover and add the poblano strips.

Stir, then add the corn and epazote or cilantro. Cover and cook for 10 more minutes on low heat, or until the zucchini is tender. Turn off the heat and serve.