Add the browned pork, onion and broth mixture, remaining broth, water, salt and pepper, and bay leaves to the crock of a slow-cooker. Cover and set on low for 7 hours.
Prep and cook the carrots, potatoes, and yuca, either steaming or parboiling until easily pierced with a paring knife (or see work-ahead in the notes). Add to the slow-cooker along with the roasted peppers and Mexican oregano. Turn slow-cooker to high for 15-30 minutes, or until the vegetables are soft. Check seasoning, adding salt and pepper as needed. Serve.
*You can substitute 1-2 small cans of roasted green chiles.
**Yuca root has a fibrous cord at the very center that can be tough to eat (see this nice prepping tutorial at Food52). Be sure to remove it.
Work-ahead: you can roast and peel the peppers, steam the potatoes, carrots, and yuca, and prepare the stew through step 4 one day in advance. Store the meat, onion, garlic, and broth in a container in the refrigerator. Store the roasted peppers and steamed/parboiled vegetables in a separate, airtight container in the refrigerator.