Pat the pork dry with paper towels and sprinkle with salt and pepper. Heat a large pot over high heat with 1 tablespoon canola oil. When hot, add the pork and sear on all sides, working in batches to avoid crowding. Transfer the seared pork to a plate. Pour off most of the fat in the pan.
Heat the remaining 1 tablespoon oil over medium heat. Add the onion, garlic, cumin, onion powder, garlic powder, and coriander and cook, stirring, until the onions are softened, reducing heat as necessary.
Add the seared pork, broth, and half of the jalapeños and bring to a boil. Reduce the heat to a simmer for 10 minutes. Turn off the heat. Add the remaining jalapeños, oregano, and season with salt and pepper. Let cool slightly, skim the fat from the surface and fold in diced red peppers.
Place the rice, 4 cups of water and a pinch of salt in a saucepan. Bring to a simmer, reduce heat to low, cover, and cook for about 20 minutes, until tender. Stir in the cilantro. Season with salt and pepper.
To serve, divide the rice and chili between bowls.