1 Sear precut, cubed pork roast in a large pan with olive oil until meat is just browned lightly season with salt/ pepper and pinch of garlic.

2 Cool meat enough to handle.

3 Process 1/2 of the green chilies until smooth.

4 In the same large pan, melt the lard or bacon grease (or heat oil).

5 Add onions chiles, and 1/2 jalapenos and garlic; saute until tender but not brown.

6 Stir flour into the onion, garlic and fat until flour absorbs the oil or fat.

7 Add broth.

8 Cook and stir until mixture comes to boil and is slightly thickened.

9 Add cubed meat, drained tomatoes, chopped tomatillos, all of the green chilies and jalape?os if desired (taste first).

10 Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition.

11 Simmer for at least 1 hour , stirring occasionally to prevent it from sticking to the bottom of the pan.

12 If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas.

13 Serve over burritos and garnish with cheese, lettuce, tomatoes and sour creamor with a good pico de gallo sauce.