Poblano Carnitas On Goat Cheese Polenta

1. Preheat oven to 325° F. Slice the poblano peppers in half and remove the seeds. Then slice the poblanos in 1/2 inch rings.

2. Peel and slice the onion into rings as well and peel and coarsely chop the garlic. Set poblanos, onions, and garlic aside.

3. Combine salt, pepper, cumin, and chili powder in a small bowl and then rub it onto the entire surface of the roast.

4. In a large Dutch oven or stew pot, heat the canola oil over medium-high heat and place the roast in the pot. Sear for 5 to 8 minutes a side until browned on all sides.

5. Once the meat is browned, add the chicken broth, poblanos, onion, and garlic on top of the pork roast. Cover and place in the oven for 4 hours. Then remove from oven.

6. This is the point where you can let it cool and set it in the fridge overnight if you are entertaining the next day. Just reheat the roast on the stove top on medium-low heat until warm. If you are planning on serving right away, set it aside and let it cool.

7. Once the meat has cooled but is still warm, remove it from the pot and set on a cutting board or plate. Leave peppers, onions, and any leftover juice in the pot. With a fork shred the meat into large bite sized pieces. Return carnitas to the pot with the poblanos, stir, and cover to keep warm.

8. For the polenta: In a large pot, bring the water and salt to a boil. Once the water is boiling, slowly add the cornmeal to the water in small amounts while whisking (with a whisk). Once all of the cornmeal is in the water, reduce the heat to medium-low and moderately whisk for 15 minutes.

9. Once the 15 minutes is up and you have a beautiful creamy polenta, stir in olive oil and goat cheese. Taste and add salt if needed.

10. Serve immediately by spooning a portion of the goat cheese polenta on a plate and place the poblano carnitas with a spoonful of drippings from the pot over the top. Garnish with chopped cilantro and chopped tomatoes (optional).