3 lb. pork shoulder roast
3 lb. Hatch green chiles, roasted
6 large poblano peppers
2 large red bell peppers
6 large russet potatoes
1 large sweet onion
6 cloves of garlic
2 liters of low sodium chicken broth
ground cumin to taste
salt to taste
ground black pepper to taste
vinyl gloves for peeling and de-seeding the chiles
It helps to start the day before or early the same day by roasting the pork. I do it on top of the stove with some onions and garlic thrown in, browning the meat first in it's own fat or a small amount of oil. I cover it and it only takes a couple of hours for the pork to cook on top of the stove. Once the pork is cooked, allow it to sit and steam in the juices to soak up the flavor.
Then chop the meat and remove as much fat as possible. As you can see here, this pork was shredded, not chopped into cubes. That's because I started cooking and got interrupted, actually I spaced out that I was supposed to be at work- oops! and had to leave it for my husband, who shredded it for me, even though I asked him to chop it. That's okay though, it tastes the same. You can place it in a bowl overnight in the fridge or until you're ready to use it.
Roast the poblano and red bell peppers over a gas grill until the skin is blackened. Peel and seed all the chiles, wearing gloves!!!
Saute the onions and garlic with a small amount of fat from the pork. Yes, this is bad, bad, bad! But it's sooooooo good!
Make sure the kitchen supervisor watches the stove.
I could eat this every day, on everything, except sushi, if I could only train the girls to make it for me!