COOK PORK - in a ceramic Dutch Oven with the onion, carrots, poblano pepper, along with (first list of) seasonings and water. Cook for several hours on stove top, adding more water as needed until pork falls of the bone. Remove pork from Dutch Oven and pull it apart.

In a pot on the stove top add olive oil, once heated at the corn and ancho peppers (crushed up), add salt and pepper. Stir occasionally for 5-7 minutes, then add the diced green chiles. Cook and stir for another couple of minutes then add the diced tomatoes, black beans, seasonings and honey. Stir together, then add the pork, as well as 1 cup of the juice from the Dutch Oven. Let simmer (slight boil) for 20 minutes, stirring occasionally.

SERVE - with a tortilla or mixed with a lettuce. Add Queso Fresco.