Cube the pork and fry it in the lard with the garlic and jalapeños and onions. Coarsly chop up the peppers (a blender works well) and put in stock pot. Add Rotel tomatoes and the chicken broth. Cook slowly for a couple hours (don't boil too hard). During this time, add the seasonings. Go easy on the oregano and the cumin or it will overwhelm the flavor. Add the rest to your taste and heat tolerance. Add the pork mixture and cook for another few hours. Use flour to thicken.
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|Serving Size: 1 Serving (199g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 317mg||11 %|
|Potassium 229.8mg||6 %|
|Total Carbohydrate 89.9g||26 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 87.5g|
|Protein 2.1g||3 %|
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Calories per serving: 356
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