Start by dredging your pork cubes in flour to give them a nice golden crust when cooked. In a heavy-bottomed pot or Dutch oven, melt the shortening or lard over medium heat. Once hot, add the floured pork and brown the pieces on all sides. This step adds rich flavor to the stew base.

Remove the pork briefly and toss the chopped onions into the pot, cooking them in the remaining fat until soft and translucent—about 5 minutes. This creates a savory foundation that enhances every other flavor in the dish.

Return the pork to the pot. Add the garlic powder, salt, chopped green chiles, jalapeños, and tomatoes (if using). Pour in 2 to 3 cups of chicken stock or water, just enough to cover the meat. Bring to a gentle simmer.

Reduce heat to low, cover the pot, and let it simmer for 1 to 1½ hours, until the pork is fork-tender and the flavors have melded beautifully.

Once the pork is tender, stir in the diced potatoes and continue simmering until the potatoes are fully cooked—about 20 minutes. The starch from the potatoes helps slightly thicken the stew while adding heartiness.

Mix flour and salt in a bowl.

Add lard and mix until crumbly.

Add warm water slowly and knead until soft dough forms.

Let rest 30 minutes, divide into balls, and roll flat.

Cook on a hot, dry skillet for 1–2 minutes per side.