Start with a dutch oven on the stove top and heat the oil till hot. |
season the neck liberally with salt, pepper and cumin. |
Dust it in the flour and sear on as many side as you can get to sit flat. |
Take the neck out and reserve on a plate. |
Add in all the poblanos, 4 of the jalapenos and 2 of the onions and saute till it all starts to wilt and get soft. |
Add the neck back in (on top of the vegeatbles)and add the broth. There should be liquid at least 1/4 way up the roast in the beginning |
Bring to a SIMMER (if you boil it it'll never ever get tender) and put the lid on. Simmer very slowly for about 3-5 hrs. you may need to add more broth or water to keep the moisture in as it evaporates. |
You'll know it's done when you the neck joints can be pulled out with a pair of tongs with no resistance. |
Remove all the bones (just pick them out of the pot with a pair of tongs) and remove meat with a slotted spoon or spatula to a bowl. |
In the bowl add the raw chopped onion, the other jalapenos the 4 limes and cilantro. Sprinkle a little salt if it needs it and shred it up with a fork |
Put whatever's left in the pot into the blender and add the remaining limes and blend it for a sauce. |