1/2 cup canola oil, divided
2 fresh jalapeno peppers, stems removed
1 pound ground pork
1 tablespoon butter
1 medium white onion, diced
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground black pepper
3 cloves garlic, minced
1/2 cup all-purpose flour
1 (28-ounce) can green enchilada sauce
1 (7-ounce) can green salsa
1 quart water
1/2 bunch fresh cilantro, leaves chopped
1/2 lime, juiced
2 tablespoons cornstarch mixed with 2 tablespoons water, for slurry, if needed
Cooked rice, for serving
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