Get some pork shoulder. Get your meat grinder and get the meat and spices ready. You'll need 2/3 meat, 1/3 fat. Grind together with the pork: Half of a fresh poblano, lemon zest, Hungarian paprika. Use lots, the meat should turn red with spice. The more spice you add, the better it will keep. Grind the mix twice or three times, and form into flat discs smaller than the size of your palm. Store in the freezer, and thaw a few hours before using.