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

While the peppers are roasting, toss the chopped pork shoulder with 2 tablespoons olive oil, chili powder, paprika, cumin, and salt and pepper.

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

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

Add the garlic and cook another minute, until fragrant.

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

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

When ready to serve, remove from heat and swirl in the cilantro.

Serve into bowls and garnish with extra cilantro.