Pork Chile Verde

Fire up your grill, with a goodly amount of charcoal on one side. Throw a few well soaked hickory chunks on the coals, then lay the poblano and jalapeno chiles over the hot part. Place several of the steaks from the large (meatier) end of the butt on some of the indirect spots to pick up some smoke. Check the chiles now and then, turning until they are blackened all over. Remove chiles, add some more wood chunks, allow pork to keep smoking. Place hot chiles in a bowl covered with plastic wrap to steam. After they cool, the skins should peel right off. Chop. Take the rest of the steaks, bone them and trim off the majority of the fat, then cut the meat into small cubes. Bring in the smoked meat (an hour and a half total smoking time approx), bone and dice. Next day, heat a large heavy pot on the stove. Dice up and render some of the pork fat. Add raw pork pieces to the hot fat a handful at a time, letting each cook a bit before adding more. When all the meat is in, let it cook for a while on medium-high heat, stirring every now and then. When the meat has a bit of color to it, add the garlic, serranos and tomatillos. Add in half the oregano and cumin, plus a bit of salt and a generous grinding of black pepper. Let this cook a bit, then add the chicken stock and the diced smoked pork. Lower the heat until it simmers while covered. Check occasionally, stirring to break down the tomatillos. Add a bit of liquid if it seems to be getting dry. After a few hours, add the diced roasted chiles, the vinegar, the zest and juice from the lime, and the rest of the cumin and oregano. Adjust for seasonings and add a bit of liquid if too dry. Simmer a bit more. Remove the cilantro leaves from the stems, and chop up the leaves a bit. Add to pot, stir it around, remove from heat. When cool, refrigerate overnight. Warm and serve next day.