Char 4 poblanos under broiler to blacken skins. Let cool and peel. Split the peppers down one side and gently seed them.
Place pork in a Dutch oven and add just enough water to cover. Season with salt and bring to boil. Reduce heat and simmer 30-40 minutes.
Remove 1 cup of the pork cooking liquid to a food processor. Add garlic, onion, cilantro and the remaining 2 fresh, seeded and chopped poblanos to a food processor. Purée then add mixture back to the pork. Combine remaining liquid and the cream or crema, simmer 30-40 minutes more until pork is tender.