Pork with Roasted Green Chiles

Gather the ingredients.

Position a rack in the center of the oven and heat to 400 F. When the oven is hot, roast 12 large mild green chiles until charred on all sides. Alternatively, use the oven's broiler to char the chiles, turning so all sides are blackened (or char on the open flame of a gas stove, using tongs to turn).

Cover chiles with foil and allow them to steam and cool down for at least 15 minutes.

Pull off chile stems, scrape off and remove peels, remove seeds, and chop into small pieces. Set chiles aside.

Peel and thinly slice 1 large onion .

In a heavy-bottomed pot or Dutch oven, heat 2 tablespoons lard, or vegetable oil on medium. When heated, add thinly sliced onions, chiles, and 1 1/2 teaspoons of fine sea salt . Stir well and cook until onions are soft about 3 minutes.

Transfer the vegetables to a bowl, leaving as much fat in pot as possible.

Brown 2 to 2 1/2 pounds pork butt, trimmed and cut into bite-sized pieces, working in single-layer batches. Repeat the process until all pieces are browned. Remove from pot and set aside.

Add 2 tablespoons all-purpose flour to remaining fat that's left in the pot and stir rapidly.

Keep stirring until flour smells cooked, about 3 minutes.

Add 1 cup beer, broth, or water, stir, and scrape up any brown bits from bottom of pot. The mixture should thicken up fairly quickly.

Add 2 cups low-sodium broth, or water and return pork and vegetables to the pot. Everything should be covered by liquid — add more broth or water if necessary.

Bring mixture to a boil, then reduce to a simmer, and cook, covered, until the pork is extremely tender, about 1 hour.

If you like a thicker texture, uncover the pot and cook further. Taste for salt and add more if needed.