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1
Preheat oven to 325u00b0 F. Slice the poblano peppers in half and remove the seeds. Slice the poblanos in 1/2 inch rings.
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2
Peel and slice the onion into rings as well and peel and coarsely chop the garlic. Set poblanos, onions, and garlic aside.
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3
Combine salt, pepper, cumin, and chili powder in a small bowl and rub onto the entire roast.
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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.
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5
Once the meat is browned, add the chicken broth or beer, poblanos, onion, and garlic on top of the pork roast. Cover and place in the oven for 4 hours.
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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 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 off a bit.
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7
Once the meat has cooled but still warm, remove it from the pot and set on a cutting board or plate. Leave juice, peppers, and onions 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.
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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.
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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.
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10
Serve immediately by spooning a portion of the goat cheese polenta on a plate and place the poblano carnitas with a spoonfull of drippings from the pot. Garnish with chopped cilantro and chopped tomatoes (optional).
