Pork and Chicken Paella Verde

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1 1/2 pounds tomatillos, husks removed and washed

6 poblano peppers 

2 serrano chiles 

1/4 cup extra-virgin olive oil 

Kosher salt and freshly ground black pepper

1 1/2 pounds St. Louis pork ribs, cut into individual ribs 

1 1/2 pounds boneless, skinless chicken thighs, trimmed 

1 tablespoon ground cumin 

8 ounces Spanish chorizo, cut into 1/2-inch dice

1 sweet onion, cut into 1/4-inch dice (2 cups)

1 red bell pepper, stemmed, seeded and cut into 1/4-inch dice

3 cups bomba rice or other short grain rice

4 cloves minced garlic 

6 cups low-sodium chicken broth 

2 limes, zested 

1/2 bunch cilantro, leaves chopped