Roughly chop 16 roasted green chiles. Place them at the bottom of your slow cooker. Save the remaining 2 chiles for later.

Melt the lard in a cast iron skillet over high heat. Add the pork tenderloin and sear for 2–3 minutes on each side without moving it. This step locks in flavor and adds richness.

Transfer the pork into the slow cooker. Add the melted lard, tomato sauce, and pork broth. Cover and cook on low for 8 hours.

During the 8th hour, remove the pork and place it on a cutting board. In a small bowl, mix water and flour until smooth. Pour this mixture into the slow cooker and stir well.

Use an immersion blender to blend the chili mixture until smooth. If using a regular blender, carefully blend in small batches and return to the slow cooker.

Shred the cooked pork using two forks. Add it back to the slow cooker. Chop the remaining 2 green chiles and stir them in.

Cover and cook for another 35–45 minutes until the chili thickens to your desired consistency.

Taste and add salt if needed. Serve hot with tortillas, burritos, tacos, or enchiladas.