In a saucepan, combine water, poblano and jalapeno. Bring to a boil. Reduce heat; simmer until tender, about 10 minutes. Remove from heat; cool slightly. Place mixture in a blender. Add tomatoes, onion, garlic, cumin and oregano; cover and process until smooth.
Transfer to a 5- or 6-qt. slow cooker. Stir in pork, hominy, broth, lime juice, salt and pepper. Cook, covered, on low 6-8 hours or until pork is tender. If desired, serve with optional ingredients.
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