½cupMaseca masa harina corn flour(substitute 1-2 teaspoons gluccie or xanthan gum for S, low carb, or Whole30)
½cupbutter, ghee, bacon fat, or fresh lard, melted(do not use butter for Whole30)
Melt 1 tablespoon of the fat in a preheated skillet over medium-high heat. Brown every side of the pork roast for about 4-6 minutes per side or until it is lightly crispy and easily pulls away from the pan.
Meanwhile, add the chiles, chicken broth or stock, potatoes, lime juice, salt, cumin, garlic powder, paprika, onion powder, and black pepper to the crock of a 6 quart or larger slow cooker.
Add the browned roast to the crock.
Melt the other 1 tablespoon butter in the skillet. Sauté the onion until lightly browned. Add the garlic and sauté another 30 seconds to 1 minute.
Add the onions and garlic to the crock.
Set the crock to cook for 8 hours on low.
For the Roux
About 20 minutes before the crock is done, mix together the masa harina and ½ cup melted fat (I melt the butter in a glass measuring cup in the microwave then add the masa) and stir it into the green chili.