Green Chili Stew

- Simmer roast in a large pan until meat is tender and removes from the bone easily. (You can also use diced pork, or pork cube steaks (cut to bite size pieces), browned in the pot with the onion and garlic before adding the rest of the ingredients). - Process 1/2 of the green chilies and tomatillos until smooth. (add tomatoes and onion to reduce texture issues) - In large pan, melt the lard or bacon grease (or heat oil). - Add onions and garlic; sauté until tender but not brown. - Stir flour into the onion, garlic and fat until flour absorbs the oil or fat. - Add broth or water. - Cook and stir until mixture comes to boil and is slightly thickened. - Add cubed meat, drained tomatoes (if not processed above), remaining chopped tomatillos and chopped green chilies, processed tomatillos and chilies, and jalapeños (if desired; I recommend tasting first). - Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition. - Simmer for at least 1 hour (longer if you can afford the time), stirring occasionally to prevent it from sticking to the bottom of the pan.