Combine 2 Tbs. crema or creme fraiche with 2 minced chipotles. Smear this over 4 chicken breasts (about 1.3 lbs). Let marinate in the refrigerator several hours. I did them in the AM and just let them go all day.
Either defrost 1 10oz. package of frozen chopped spinach or chop and steam 6 C. of freah spinach. Drain well and set aside.
Broil the chicken breasts about 6 inches below the broiler element until they are rich and browned. Remove from the broiler, put the chicken on a platter and tent to keep warm.
Put 1/4 C.chicken stock in the broiler pan and deglaze. Add 1 C. crema or creme fraiche. Add the spinach and stir well. Add any juices that have accumulated on the platter of chicken. Taste for salt and serve immediately.
Roast and peel 1 lb. fresh poblanos. I do this either on my gas grill or in my broiler. Yurn them occasionally until they are balck all over. Then put them in a covered container and allow to steam and cool. Then peel, seed, and stem. Cut the chilis into strips and set aside.
Melt 2 Tbs. lard in a heavy pot, I used my Le Creuset 6qt. oval for this dish. when the lard is hot brown ablout 2 lbs. short ribs, in batches and not touching. When all are browned remove to a platter and set aside. Discard all but about 1.5 Tbs. of fat from the pan. Put the pan back on the heat and add a sliced large white onion, cook until golden, add 6 cloves garlic, minced. Drain 1 28 oz. can Muir Glen Fire Roasted tomatoes and add to the pan. Add the poblano strips, some salt and some marjoram and thyme. Put the beef back in with the vegetables, add 1/4 C. beef stock, cover the pot with foil and then the lid. Cook at 325 F. until fork tender 1.5 hours or a bit more.