remove stems from jalapenos & serranos. chop in half and place them face down on baking sheet. place them into the broiler and cook until the outside of the chili's are chard

cut pork shoulder into 1 inch cubes

coat pork piece generously with salt and place pieces in hot oil. cook until outside of pork is golden brown

remove charred skin from chili's and purree in a blender with cilantro garlic and onion