1. Cut meat into 2 inch pieces 2. In a large stock pot or hot crockpot put oil, garlic and onion cook until lightly browned then add enough of the meat to cover bottom and brown the meat on all sides. Remove and do remaining meat as well. 3. Return meat to pot after browned and put enough water to JUST cover the meat you do not want a lot of water in the pot. 4. In a small frying pan fry the jalapeño until skin is lightly blackened on all sides then wrap in a cold hand towel to sweat the skin. I usually wet a wash cloth and put it in the freezer when I begin frying the jalapeños. 5. In a small pot boil the tomatillos for about 20 minutes or until they are very soft, almost watery feeling. The skin should just slide off. 6. Remove the skin of the jalapeño and slice open removing the seeds and top. Smash in a mortar stone or in a blender or food processor until it becomes a paste. 7. Repeat these steps for the tomatillos, I usually just squish them by hand into the pot since they are so soft after you remove the filmy skin. Only put in the softest parts. 8. Add jalapeño and tomatillo to pot. Also add cumin, salt and pepper to taste. 9. Cook on medium heat about 4 to 6 hours or in a crock pot. 10. Once meat is soft and shreds easily make a thin paste from the flour and pour it into the pot and gently mix into the juices. This will thicken the juices into a thin gravy. 11. You can serve this with red rice and refried beans or in burritos with mozzarella cheese. ---------------------------------------------------------------------------
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