4 lbs. pork butt
3 (14 1/2 oz.) cans diced peeled tomatoes
3 (7 oz.) cans chopped green chilies
3 (7 oz.) cans whole green chilies
2 med. yellow onions, coarsely chopped
3 oz. lard or Mazola oil
2 tsp. diced jalapenos (optional)
3 tbsp. dried parsley
3 tbsp. salt
2 tsp. coarsely ground black pepper
2 tsp. crushed garlic
3 tsp. chili powder

Trim excess fat from pork and cut into 1/2 to 3/4 inch cubes. Melt lard in large Dutch oven over medium-high heat. Add onions, garlic, and 2 tablespoons salt. Saute until onions are clear (about 10 minutes), stirring occasionally. Add pork and cover. Cook until meat is browned on all sides.

Add remaining ingredients, except whole green chilies, reduce heat to medium-low and cover. Cook about 1/2 hour, stirring often. Reduce heat to low and simmer covered until pork is very tender, about 1 hour. Slice whole chilies in 1/8 inch strips, about 2 inches long and add about 10 minutes before serving. Serve with buttered flour tortillas. Makes 8-10 servings.