Combine the pork, 1 ½ tablespoons of salt, the black pepper, and mustard. Stir together until the meat is fully coated. Set aside.

Heat the olive oil in a large Dutch oven over medium-high heat. Add the onions and cook for 10 minutes, stirring occasionally. Add the garlic and cook for 30 seconds until fragrant.

Add the seasoned pork and cook for 10 minutes, stirring occasionally until the meat has browned.

Add the tomatoes, the liquid from the canned black beans, the liquid from the canned kidney beans, the chipotle peppers in adobo sauce, red wine vinegar, fish sauce, ancho chili powder, the remaining ½ tablespoon of kosher salt, smoked paprika, cumin, cloves, cinnamon, and allspice.

Stir to combine, raise the heat to high, and bring to a simmer. Reduce the heat to low, cover, and cook for 1 ½ hours.

Stir and scrape up any bits that are stuck to the bottom of the Dutch oven. Add the sweet potatoes, poblano peppers, black beans, and kidney beans. Stir, cover, and cook for 30 more minutes or until the sweet potatoes and poblanos are tender.

Serve with tortilla chips and garnish with cilantro, sour cream, and avocado slices.