Heat the lard in a large heavy pot over medium-high heat. Add the onions, peppers, celery, and jalapenos. Cook, stirring, until the onions are translucent.
2.
Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
3.
Stir in the remaining ingredients with enough water to cover. Bring to a boil, then lower the heat and simmer, uncovered, for 3 hours. Stir often. Taste and adjust seasonings.
