1 lbs Pork (boneless country style ribs)
1lb Anaheim or Poblano chiles, roasted, steamed, peeled, chopped
1/2 Onion chopped
6 T pork lard
1/3 C flour
6 C Chicken stock, hold at a simmer
Brown pork in 2 T pork lard, season with salt & pepper until pork browns in lard.
remove to plate
Add onion to the fat in the pan & cook until golden brown
Add 2-3 more Tbsp lard or oil & 1/3 C flour.
(now we're making a roux)
Stir the flour in the lard until nutty & brown, about 7 min
Slowly add 6 Cups of boiling stock to the roux & whisk vigorously.
Bring to a boil & reduce to a simmer
Add roasted, chopped chiles to the sauce
Return pork to sauce
Simmer for at least an hour
Serve with beans, rice, tortillas, guac & all your favorite add ons & ENJOY.