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Char chilies over gas flame or in broiler until
blackened on all
sides. Enclose in paper bag; let stand 10 minutes.
Peel and seed
chilies. Cut into 1-inch pieces.
Place pork in large bowl. Sprinkle with salt and
pepper. Add flour
and toss to coat. Heat 4 tablespoons oil in heavy
large wide pot over
high heat. Working in batches and adding more oil
as needed, cook
pork until brown on all sides, about 6 minutes
per batch. Using
slotted spoon, transfer pork to large bowl.
Reduce heat to medium. Add onions to same pot and
stir until tender,
about 6 minutes. Add garlic, oregano and cumin;
stir 2 minutes.
Return pork and any accumulated juices to pot;
add stock, chilies and
tomatoes with juices and bring to boil. Reduce
heat and simmer
uncovered until chili thickens and meat is very
tender, stirring
occasionally, about 2 hours. Season to taste with
salt and pepper.
