1. In a small skillet over medium heat, toast the cumin, clove, and peppercorns until fragrant, stirring frequently so they don’t burn. Let cool completely and grind in a spice grinder.
2. Place the tomatillos and jalapeños in a small saucepan and cover with cold water. Bring to a boil and simmer 5 minutes, or until barely soft.
3. Drain immediately and place in a food processor along with the Anaheim chiles, garlic, and salt. Pulse until smooth.
4. Heat the lard in a large skillet over medium-high heat and, working in batches, brown the pork on one side without stirring the meat, then turn and brown on the other side.
Also Enjoy: Eggs & Tortillas in Tomatillo Sauce