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1
In a large pot or dutch oven melt 1/2 c of crisco shortening.
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2
On a large plate sprinkle the flour and herbs and then dip the roast on all 4 sides coating the meat, then brown in the big pot on all four sides.
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3
In the remaining flour and herbs on the plate pour the can of mexi-maters and chop them up folding them into the flour mixture, add the green chiles and also coat with flour, sprinkle in more flour if you need to.
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4
( This thickens the broth as it cooks ) Then scrape every morsel of tomatos and green chiles into the pot on top of the meat.
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5
Cover the meat with water I inch above the meat.
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6
Add the ch boullion cubes.
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7
Add the garlic, kosher salt, jalapeno and cilantro.
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8
Cover pot and bring to a boil, then lower it to med/high and continute cooking for 45 minutes.
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9
Turn the heat to very low and take out the roast to cool on a platter.
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10
When meat is cool, cut into bite sized chunks and put the pieces back in the pot discarding all fat.
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11
Turn heat to medium, this is when you add the chopped red onion and cook another 20 minutes.
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12
If the broth is still too soupy and you want it thicker, make a roux by putting 3 TBsp of flour in a bowl, add a small amount of water and whisk briskly to get out any lumps and pour this into the hot broth stirring well.
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13
Serve with tortillas or tortilla chips and shredded cheddar on top and diced lettuce or make burritos or huevo rancheros with this.
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14
YUM.
