Ann's Carnitas Street Tacos with Jicama Slaw

8 slices bacon

3 pounds pork butt roast, trimmed of excess fat

2 teaspoons salt

1 teaspoon black pepper

2 poblano peppers, roasted, peeled and chopped

1 small yellow onion, peeled and chopped

1 teaspoon ground cumin

1 teaspoon green chile powder

4 tomatillos, husked and quartered

8 sprigs fresh cilantro

4 cloves garlic

3 cups chicken broth

3 cups hot water

Jicama slaw

2 cups shredded coleslaw mix

½ cup diced, peeled jicama

1 jalapeño pepper, seeded and sliced thin

½ red bell pepper, sliced

½ yellow bell pepper, sliced

¼ cup chopped cilantro

¼ red onion, sliced

¼ cup rice wine vinegar

2 tablespoons sugar

½ teaspoon salt

¼ teaspoon black pepper

2 tablespoons olive oil

For serving

16 small corn or flour tortillas (heated and kept in foil)

1 cup Cotija cheese, crumbled

½ cup sour cream

Heat a Dutch oven over medium-high heat and cook bacon until crispy and fat rendered. While the bacon cooks, season pork with salt and pepper. Add pork to Dutch oven and brown on all sides. Add peppers and onions and sauté until soft. Add remaining ingredients and bring to boil. Cover and simmer 2½ to 3 hours over low heat.

When meat is fork tender, remove the meat from the pot and skim off excess fat from the cooking liquid. Shred meat and discard fat; return to the cooking liquid and toss to coat.

For the slaw: Combine all jicama slaw ingredients in a bowl and toss to combine. Refrigerate until ready to serve.

To serve: Add a heaping portion of meat to tortillas, top with cheese, coleslaw, and dollop of sour cream.

Serves eight.