- Poblano chiles - Lard - Beef short ribs - Kosher salt - Onion - Garlic - Tomatoes - Salt - Dried thyme - Dried marjoram
Roast the poblanos directly over a gas flame or on a baking sheet 4 inches from broiler. Turning regularly until all sides are blistered and blackened.
In a medium large Dutch oven, heat the lard on medium high. Lay in the beef short ribs in a single uncrowded layer, working in batches if necessary.
Remove the short ribs to a plate. Add the onion and cook, stirring frequently, until golden. About 7 minutes. Add the garlic and stir for one minute.