Preparation:
Heat the lard in a large heavy pot over medium-high heat. Add the onions,
peppers, celery, and jalapenos. Cook, stirring, until the onions are
translucent. Add the meat to the pot. Break up any lumps with a fork and
cook, stirring occasionally, until the meat is evenly browned. Stir in the
remaining ingredients with enough water to cover. Bring to a boil, then
lower the heat and simmer, uncovered, for 3 hours. Stir often. Taste and
adjust seasonings. |
