MEAT: Bring 8 cups water to boil in large pan, add pork, skim off foam as meat simmers. Add salt, herbs and onion. Partially cover and simmer til meat is tender, about 45 minutes. Remove meat, strain broth, skim off fat.
SAUCE: Cover chilies with boiling water and let stand for 30 minutes. Remove skins. Place garlic on griddle over medium heat and roast 15 minutes, til blackened in spots, turning frequently. Cool and slip off skins, reserving one chili for filling. Place garlic, toast, tomato, onion, herbs & spices, chilies and 1 cup pork broth. Blend til smooth. Heat the 3 T. lard in large saucepan over med heat. When hot enough to sizzle, add chili mixture and stir for several minutes as mixture fries and concentrates. Stir in 5 cups pork broth, partially cover and simmer for 45 minutes. Season with salt and pepper and thin with more pork broth if necessary to achieve medium consistency.
FILLING: Boil potato til tender, about 5 minutes, drain. When pork has cooled, trim fat and shred with fork. Heat remaining lard in large skillet & add meat, potato, onion and plantain. Stir often til a rich golden brown, about 8 minutes. Combine remaining tomato and chili and blend til smooth. Add to meat and stir til mixture thickens. Season with salt and pepper, cover and keep warm.
FINISH: Heat oven to 350 degrees. Steam-heat tortillas and lay 2-3 at a time in front of you - spoon a heaping tablespoon of filling down center of each roll up and place in baking pan seam side down. Repeat with remaining tortillas. Spoon sauce over and warm in oven for about 5 minutes. Garnish with cheese and onion
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|Serving Size: 1 Serving (573g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 274 (28%)|
|Amt Per Serving||% DV|
|Total Fat 30.4g||41 %|
|Saturated Fat 9.3g||46 %|
|Monounsaturated Fat 11.7g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 49.4mg||15 %|
|Sodium 829.1mg||29 %|
|Potassium 964.6mg||25 %|
|Total Carbohydrate 155.8g||46 %|
|Dietary Fiber 21.7g||87 %|
|Sugars, other 134.1g|
|Protein 29.4g||42 %|
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Calories per serving: 987
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