2 teaspoons bacon drippings (or other fat of choice), divided
2 to 2 1/2 pound organic pork shoulder or roast
1 1/2 teaspoons Kosher salt
1/2 teaspoon freshly cracked black pepper
1 medium onion, diced
6 cloves garlic, minced
2 cups beef stock
15 oz can diced tomatoes
1 tablespoon ground cumin
1 tablespoon ancho chili powder
1 tablespoon chili powder
salt and pepper to taste
Preheat the oven to 400 degrees F.
Cover a large sheet pan with foil.
Wash and dry the peppers, coat them evenly with a layer of olive oil and place them on the pan.
Roast the peppers in the oven for 20-30 minutes until soft and the skin is somewhat blistered. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
Remove and discard the stems, peels and seeds. Mince the jalapeño pepper and roughly chop the Anaheims and place the peppers in a bowl along with any juices that have collected.
Reduce the heat of the oven to 275 degrees F.
Cut the pork roast into 1 inch cubes and coat evenly with the 1 1/2 teaspoons of salt and the 1/2 teaspoon of pepper.
Heat a medium/large Dutch oven on medium-high heat for about 3 minutes.
Melt 1 teaspoon bacon drippings in the pan and sear the cubed, seasoned pork in the pan in batches. Remove to a separate dish.
Add a second teaspoon of bacon drippings to the pan (if needed) and saute’ the diced onions on medium-high until softened – about 3 minutes.
Add the minced garlic to the pan and continue to cook for another minute.
To the pan, add the seared pork cubes, stock, diced tomatoes, cumin, ancho chili, chili powder and roasted peppers.
Slowly bring to a simmer on medium-high heat.
Cover and place into the pre-heated oven and cook for 3 hours.
Remove from the oven, season to taste with salt and pepper and serve.