To make the chile verde: Combine pork roast, chicken broth, cumin and garlic in a crock-pot, and cook on low for 6 - 8 hours, until cooked through and tender. Use a fork to shred the pork, and transfer the pork and 2 cups of the broth to a pot. Warm roast over medium heat, add in diced cherry tomatoes and green chile, and simmer for 10 minutes, or until tomatoes soften.

Combine 1 tbsp of cornstarch with a tablespoon of water, and whisk. Add the cornstarch/water mixture to the roast, and stir. You will see the child verde mixture thicken up within a minute. Add more cornstarch/water mixture to thicken it, if necessary.

To make the arepas: Add 2.5 cups of water to a large bowl. Slowly add in 2 cups of cornmeal, stirring well to form a dough. Season with a teaspoon of salt. Knead for 3 minutes. Divide the dough into 10 equal sizes.

Warm a couple tablespoons of olive oil in a pan over medium heat. Roll one of the arepa dough into a ball, and then flatten into a round disc with your hand, making it about 1/2" thick. Repeat with remaining arepa dough, and place half of them into the pan. Cover and allow them to cook for 6 - 8 minute or until golden brown. Remove the cover, flip the areaps, replace the cover and cook on the other side for 6 - 8 minutes.

Once the arepas are cooked, cut in half, spoon in the chile verde mixture, top with cheese, and enjoy!