Cook the ground pork. Add one tablespoon of olive oil to a large, heavy-bottomed Dutch-oven over medium-high heat. Add the ground pork and cook, breaking into smaller pieces with a wooden spatula, until browned. Using a slotted spoon, transfer pork to a clean plate and set aside.
Cook the onion and chiles. To the same pot over medium heat add the remaining tablespoon of olive oil. Add the onion and cook for 3-4 minutes or until translucent. Add the Anaheim, poblano, and tomatillos to the pot and mix well to combine. Cook the chiles over medium-low heat for 8-10 minutes, or until vegetables are tender. Stir in the garlic, salt, pepper, and cumin. Mix well to combine.
Simmer. Add the chicken broth to the vegetables and bring to a boil. Reduce heat to low and simmer, covered, for approximately 30-45 minutes (enough time to make sure all the chiles have turned soft and tender).
Return the pork to the pot. With the vegetables softened, add the drained cannellini beans, lime juice, and cooked pork to the pot. Stir in fresh cilantro, if desired. Allow soup to simmer, all together, for 5 minutes. Season with additional salt and pepper, if desired.
Serve. Serve each bowl with fresh chopped cilantro, lime wedges, and crumbled cotija cheese, if desired. Enjoy!