1. Adjust 1 oven rack to lower-middle position and second rack 6-inches from the broiler element and heat broiler
2. Line a rimmed baking sheet with aluminum foil.  Place tomatillos, pobalnos, onion, garlic and jalapeno on the prepared sheet making sure that peppers are skin side up.  Spritz with olive oil spray (or drizzle with oil)
3. Broil until pepper skin are blackened and vegetables begin to soften (about 10 minutes) turning tray at the 5 minute mark.
4. Remove from oven and let cool.  Once peppers are cool enough to handle, remove and discard skin.
5. Add all the ingredients to a food processor and pulse about 10 times or until roughle pureed, scrapping down the sides as necessary
6. Heat olive oil in a large sauce pan.  Add in oregano, cumin, cinnamon and cloves and cook, stirring constantly until fragrant, about 30 seconds.
7. Stir in tomatillo mixtre, bay leaves , sugar, pepper and  salt.
8. Simmer for 30 minutes.  Discard bay leaves and allow to cool for 10 minutes.  Stir in cilantro, season with salt and pepper to taste.

If using Insta Pot, Ninja Foodi or Pressure Cooker:

1. Follow directions 1-5
2. Turn pressure cooker to "saute" and add olive oil.  Once heated, add in oregano, cumin, cinnamon and colves, stirring constantly until fragrant, about 30 seconds.
3. Stir in tomatillo mixture, bay leaves, sugar, pepper and salt.
4. Seal pressure cooker andturn on "hi" for 10 minutes.  Allow a natural release of 10 minutes.
5. Allow mixture to cool and stir in cilantro.