Preheat the oven to 400 degrees F and put a rack in the middle.

Roast the green chiles until charred all over, then cover with foil, let them steam, and cool for 20 minutes.

Discard the chile stems, seeds and membrane, and then chop the chiles into small pieces.

Melt the lard in a Dutch oven or cast iron skillet and add the onion, chiles and salt.

Stir and cook for 3 minutes or until the onions are tender.

Remove the vegetables to a bowl and leave the fat in the skillet.

Brown the meat in the skillet in batches, then set aside.

Add the flour to the grease still left in the skillet and cook for 3 minutes, stirring constantly.

Add the beer or broth and scrape up any stuck-on browned bits.

Now add the broth or water, and put the meat and vegetables back in the pot.

Add more liquid if needed so everything is covered with liquid.

Bring to a boil and then simmer, covered, for an hour or until the pork is tender.

If you want it thicker, uncover the pot and cook some more.

Add salt to taste and serve hot.