1Roast the Poblano chiles over an open flame or under a broiler until the skin is charred and blistered on all sides. Place the roasted Poblano chiles in a plastic bag, seal it, and let them steam for 15 minutes. Once cooled, peel the skin, make a slit along one side, carefully remove the seeds and veins, being careful to keep the chiles intact.
2Prepare the picadillo: Heat the lard in a large skillet over medium heat. Add the diced pork loin and cook until browned and cooked through. Remove the pork loin from the skillet and set aside, leaving the rendered lard.
3In the same skillet with the rendered lard, add the white onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
