Monkey Meat

Trim excess fat and tissue from roast; cut into 4 or 5 large chunks. Combine 1 tablespoon chili powder, 1 tablespoon ground cumin, 2 teaspoons salt, and 1/2 teaspoon black pepper in a small bowl; rub into meat, and let stand at room temperature for 15 minutes.

Heat 3 tablespoons olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear meat on all sides; transfer to a plate and set aside. Add remaining olive oil to the skillet. Reduce heat to medium. Add onions, garlic, celery, Anaheim peppers, jalapeño peppers, bell pepper, carrot, and poblano pepper; cook, stirring frequently, to release flavors, about 5 minutes.

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

Return meat to the skillet; stir in beef broth. Bring to a boil, then reduce heat to low; simmer until meat is very tender, 3 to 3 1/2 hours. Taste and adjust seasonings as desired. Remove meat from the skillet, shred using 2 forks, and return to the skillet. Reheat before serving if necessary.