2½ teaspoons kosher salt
2 tablespoons fresh lard or vegetable oil
2½ pounds boneless pork shoulder, cut into 3/4-inch cubes
2 large poblano chiles, roasted (see page 5), seeded, and diced
½ white onion, finely diced
1 cup water, Caldo de Pollo, or Caldo de Res
1 dried bay leaf
Mexican crema
