In a heavy bottom pan heat 2 T bacon fat over high heat. Add tomatillos and cumin.
Stir and then add garlic, green and white onions, 1 quart chicken stock [4 cups], cilantro, and jalapeno.
Continue to cook and stir until onions are soft and translucent, about 5 minutes.
Remove to bowl and puree with an immersion blender [or blend in small batches in blender]
Return pot to high heat and add 2 T bacon fat. Brown meat cubes on all sides.
Add Mexican oregano, peppers, beans, sugar and salt and pepper.
Stir in tomatillo sauce and remaining chicken stock.
Bring to boil and then reduce heat and simmer for 1 1/2 hours or transfer to slow cooker and cook on low 5-6 hours.
Garnish each serving with a dollop of sour cream, grated cheese and a squeeze of lime. Serves 6-8