1Preheat the broiler to high. Arrange the chiles and tomatillos on a baking sheet and place it under the broiler with the oven door agar to let steam escape. Char the vegetables all over, turning occasionally.
2Place the chiles in a bowl and cover tightly. When cool enough to handle, peel the poblanos (don't bother peeling the jalapeno), seed all the chiles, and transfer to a food processor.
3Add the charred tomatillos, honey, and lime juice; season with salt. Puree, adding a splash of water if necessary.
4In a large skillet, heat the olive oil over medium-high heat. Add the pork, season with salt and pepper, and cook, breaking it into rumbles as it browns. Add the garlic, onion, cumin, coriander, oregano, and Worcestershire. Deglaze the pan with the beer; stir in the chile-tomatillo puree and taste to adjust seasonings.
5(Make-ahead; Let cool and refrigerate.)
(Night of: Return the meat mixture to room temp before reheating gently over medium heat.)
Serve sloppy sandwiches on soft rolls, topped with shredded cheeses. Serve with bean dip and chips for dipping