2 lbs raw lean trimmed pork shoulder

10 to 12 fresh long green chilies

1 medium chopped onion

¼ teaspoon cumin

¼ teaspoon oregano

1 teaspoon garlic salt

3 to 4 raw chopped jalapenos to taste

Salt and red pepper to taste

Place chopped pork in a large medium hot skillet with about ½ cup of bacon grease or pork lard. While cooking, add 2 to 3 tablespoons of flour, and enough water to make a stew-like mixture. While this is simmering:            Lay whole washed raw chilies on a cookie sheet, then place into the oven, under the broiler. Turn peppers each time the skin starts to lightly brown and draw up. Brown all sides of the chilies, turning about ¼ of a turn at a time. Remove from oven, and quickly wrap the cookie sheet in foil to create a steam bath. After about 5 minutes, remove foil and skin the peppers by hand, removing the stems and seeds. No need to remove all the seeds. Slice the pepper meats and fine chop them.

           In the skillet, add the chopped onion, the peppers meat, and all other spices. Cover the skillet, turn heat down to low and simmer at least two hours. The pepper meat will cook down into green sauce. This Asado can be stored in a sealed container in the refrigerator for several days. Take out and heat as much as needed at a time. (Always heat tortillas on the bottom of an inverted skillet, never in a microwave.)

            To serve, place heated Asado on a hot tortilla, add grated cheese, or any garnish you like and enjoy!