Slice the peppers in half lengthwise and set them onto a baking sheet. Bake them at 400?F for 20 minutes until their skins blister. Cool slightly, then peel off the skins and discard them. Chop roasted peppers and set aside.

While the peppers roast, toss the chopped pork shoulder with olive oil, chili powder, paprika, cumin, salt, and pepper.

Heat a large pot to medium heat. Add the pork shoulder and brown the pieces for about 5 minutes. Scoop browned pork into a bowl and set aside.

In the same pot, add the onion and cook for 5 minutes until softened, adding more olive oil if needed.

Add the garlic and cook for another minute until fragrant.

Add the browned pork back along with the stock, potatoes, carrots, and chopped roasted peppers.

Bring to a quick boil, then reduce heat and simmer for at least 90 minutes.

When ready to serve, remove from heat and stir in the cilantro. Serve in bowls and garnish with extra cilantro.