Spicy Mexican Monkey Meat

Remove any excess fat and tissue from the roast, then cut it into 4 or 5 substantial pieces. In a small bowl, mix together 1 tablespoon of chili powder, 1 tablespoon of ground cumin, 2 teaspoons of salt, and 1/2 teaspoon of black pepper. Rub this spice blend all over the meat, allowing it to sit at room temperature for 15 minutes before proceeding.

In a large and deep skillet or Dutch oven, heat 3 tablespoons of olive oil over medium-high heat. Sear the meat on all sides until it's nicely browned, then transfer it to a plate and set it aside. Add the remaining olive oil to the skillet and reduce the heat to medium.

Next, add a variety of vegetables - 1 onion, 2 cloves of garlic, 2 stalks of celery, 2 Anaheim peppers, 1 jalapeño pepper, 1 bell pepper, 1 carrot, and 2 poblano peppers - to the skillet. Stir them frequently as they cook for about 5 minutes, allowing their flavors to meld together.

Add 2 Roma tomatoes to the skillet and season with the remaining 2 tablespoons of chili powder, the remaining 2 tablespoons of cumin, the remaining 1 teaspoon of salt, a dried chile pepper, and the remaining 1/4 teaspoon of black pepper. Bring the mixture to a simmer and cook for 5 minutes.

Return the meat to the skillet, then stir in 1 cup of beef broth. Bring the mixture to a boil and reduce the heat to low, allowing it to simmer for 3 to 3 1/2 hours, or until the meat is extremely tender. Taste and adjust the seasonings as needed before serving.

Once the meat is done, remove it from the skillet and shred it using 2 forks. Return the shredded meat to the skillet and reheat it before serving if necessary.