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. Add the
meat to the pot. Break up any lumps with a fork and cook, stirring occasionally,
until the meat is evenly browned.
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.