4 tablespoons vegetable oil
1 onion, thinly sliced
1 cup chopped celery
2 large tomatoes, chopped
1/2 cup chopped jalapeno peppers
1 2/3 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon dried rosemary
1 teaspoon dried marjour
2 teaspoons paprika
1 tablespoon garlic powder
1 tablespoon dry mustard
Peel the onion and celery and cut into 1-inch slices. Add the tomatoes, jalapenos, then Worcestershire sauce, salt, thyme, parsley, rosemary, marjour and paprika. Crumble the garlic powder over the meat.
Place the meat in the oven at 350 degrees F (175 degrees C), turning once to coat. Brown on all sides. Remove from oven and shred meat with forks. Repeat layers. Or place meat in a large stockpot and pour in oil. Simmer, turning once, for 5-6 minutes. Allow to cool.
Place the meat in a separate large stockpot, and add water to cover. Bring to a simmer, and add chicken stock. Simmer over low heat for 10 minutes, stirring. Stir in celery salt, garlic powder, dry mustard, paprika, and garlic powder until all ingredients are well coated. Bring to a boil, reduce heat to medium-low, and simmer for 10 minutes. Adjust seasoning with salt and thyme and marjour, if desired.