1. In a large pot or dutch oven melt 1/2 c of crisco shortening. 2. On a large plate sprinkle the flour and herbs and then dip the roast on all 4 sides coating the meat, then brown in the big pot on all four sides. 3. In the remaining flour and herbs on the plate pour the can of mexi-maters and chop them up folding them into the flour mixture, add the green chiles and also coat with flour, sprinkle in more flour if you need to. ( This thickens the broth as it cooks ) Then scrape every morsel of tomatos and green chiles into the pot on top of the meat. Cover the meat with water I inch above the meat. Add the ch boullion cubes. 4. Add the garlic, kosher salt, jalapeno and cilantro. Cover pot and bring to a boil, then lower it to med/high and continute cooking for 45 minutes. Turn the heat to very low and take out the roast to cool on a platter. 5. When meat is cool, cut into bite sized chunks and put the pieces back in the pot discarding all fat. Turn heat to medium, this is when you add the chopped red onion and cook another 20 minutes. 6. If the broth is still too soupy and you want it thicker, make a roux by putting 3 TBsp of flour in a bowl, add a small amount of water and whisk briskly to get out any lumps and pour this into the hot broth stirring well. 7. Serve with tortillas or tortilla chips and shredded cheddar on top and diced lettuce or make burritos or huevo rancheros with this. YUM. ---------------------------------------------------------------------------
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