Colorado Pork Green Chili

1 lb. pork cubed
2 tablespoons olive oil
2 14oz cans chicken broth
1 cup water
1 chopped onion
3 cups green chili, diced Anaheim, Hatch or Pueblo
1 cup Poblano Peppers roasted then diced (remove seeds)
1 14 oz can of tomatoes diced (fire roasted)
2 to 4 jalapenos roasted then diced (depending on desired heat)
3 tsp garlic powder (2 cloves fresh garlic)
1 tsp oregano (Mexican oregano if possible)
1 tsp ground cumin
3 to 5 tablespoons flour depending on desired thickness
¼ cup fresh cilantro
½ tablespoon Salt
½ tablespoon Pepper

1. Brown the pork in a stock pot then set aside
2. In the same pot add onions and sauté for 3-4 minutes, add garlic and other spices and cook for another 1 to 2 minutes
3. Put pork back into the pot, add the flour and cook for a few minutes making sure the flour doesn’t burn
4. Add chicken broth, tomatoes, jalapenos, Poblano, and water to the pot then cook for around 30 minutes with the lid off allowing the liquid to thicken
5. Add green chilis and cilantro simmer for 1 to 2 hours