Preparing the Green Chiles & Jalapenos:
Preheat broiler and set oven rack about five inches under. Lay the chiles and jalapenos out, touching each other, on an aluminum foil-lined sheet tray in a configuration that matches your broiling element. Watching closely, let chiles blister (some browning is ok, but try not to burn), turning each as needed until all sides are finished. Remove any that are done earlier than the rest first. The chiles and jalapenos can also be grilled, but give them space.
Either place in a bowl large enough to hold and cover with a plate or wrap in the aluminum foil used for roasting and allow to steam several minutes. When cool enough to handle, remove the skin, the stem and open the chiles, and remove the majority of the seeds. Dice into small pieces.
For the Green Chili:
In the meantime, heat the lard, oil, or grease in a large pot over medium-high heat. Toss the pork with the flour and working in batches if necessary, add in a single layer to the hot pan. Cook until the pork is golden brown all over, about 15 minutes, stirring as needed. Lower the heat to medium. Add the onions and cook until translucent, about 8 minutes, stirring as needed. Watch the bottom of the pan and if it is getting too dark, add a couple of tablespoons of water and stir. Add the garlic and cook until fragrant.
Add the broth in additions, stirring constantly to blend the broth in with the flour. Add remaining ingredients, the tomatoes and juice, green chiles, jalapenos, salt, pepper, oregano, and cayenne, bring to a boil, and then adjust pot to a simmer. Taste and adjust for heat or any seasonings after the chili has cooked for 15 to 20 minutes. Continue to simmer until the pork is tender and the green chili is at desired consistency, an hour to an hour and a half, stirring now and then.
Keywords: canned tomatoes, Colorado Green Chili, Family Recipe, Green Chili, Hot Peppers, Jalapeno, Mexican or Southwestern, Pork, Pork Shoulder Recipe, Tomatoes