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1
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).
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2
Cool meat enough to handle.
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3
Cube cooked pork into bite size pieces.
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4
Process 1/2 of the green chilies and tomatillos until smooth.
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5
In the same large pan, melt the lard or bacon grease (or heat oil).
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6
Add onions and garlic; saute until tender but not brown.
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7
Stir flour into the onion, garlic and fat until flour absorbs the oil or fat.
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8
Add broth or water.
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9
Cook and stir until mixture comes to boil and is slightly thickened.
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10
Add cubed meat, drained tomatoes (if desired), chopped tomatillos, chopped green chilies, processed tomatillos and chilies, and jalapenos (if desired; I recommend tasting first).
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11
Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition.
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12
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.
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13
If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas.
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14
Serve over burritos and garnish with cheese, lettuce, tomatoes and sour cream.
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15
Leave pork out for a vegetarian green chili sauce.
