Remove the papery shell from the tomatillos and rinse well. Quarter them. Chop the poblanos into large chunks. Place the tomatillos and poblanos onto a baking sheet with lots of olive oil and salt and roast at 450 for about 15-20 minutes until soft and slightly charred. Place into a large bowl with 1 quart of water and blend until smooth.

Sear the beef on all sides in a hot pan wit some oil. Brown really well. Add the chicken stock and simmer for 1 hour.

Meanwhile, saute the onion and both peppers in some oil in another pan. About 7-10 minutes. Add in the garlic and cook 2 minutes. Add in the cumin and cook 1 minute. Add the tomatillo puree. Add the beef and liquids to the pot. Also add in the collard greens and the pork. Simmer for 1 hour and 45 minutes.

Add in the broccoli along with the vinegar and cook another half hour. Taste the broth for seasoning and add more salt or cumin if needed. By now the meats should be very tender. Use a potato masher to shred all the meats right into the soup. Remove from heat and stir in the cilantro. Serve with sour cream.