Preheat oven to 425°F. Line a baking sheet with foil. To roast poblano or bell peppers, halve the peppers and remove stems, seeds, and membranes. Place the peppers, cut sides down, on the prepared baking sheet. Roast about 20 minutes or until skins are bubbly and browned. Wrap the peppers in the foil; let stand for 20 to 25 minutes or until cool enough to handle. Using a paring knife, pull the skins off gently and slowly. Coarsely chop the peppers. Reduce oven to 325°F.
Trim fat from pork. Cut the pork into bite-size pieces. Combine the roasted peppers, the pork, onion, jalapeño pepper, garlic, salt, and dried oregano (if using) in a large pot. Cover and bake in the 325°F oven for 45 minutes.
Stir in potatoes. Cover and bake for 30 minutes. Stir in zucchini and corn. Cover and bake about 15 minutes more or until the pork and the vegetables are tender. Stir in cilantro and fresh oregano (if using). If desired, serve the stew with lime wedges.
Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.