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 T 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	904.3 Kcal (3786 kJ)
Calories from fat	352.67 Kcal
		% Daily Value*
Total Fat	39.19g	60%
Cholesterol	176.06mg	59%
Sodium	580.21mg	24%
Potassium	1338.64mg	28%
Total Carbs	70.32g	23%
Sugars	7.34g	29%
Dietary Fiber	2.53g	10%
Protein	69.77g	140%
Vitamin C	7mg	12%
Iron	4mg	22%
Calcium	100.9mg	10%

Amount Per 100 g
Calories	129.58 Kcal (543 kJ)
Calories from fat	50.53 Kcal
		% Daily Value*
Total Fat	5.61g	60%
Cholesterol	25.23mg	59%
Sodium	83.14mg	24%
Potassium	191.82mg	28%
Total Carbs	10.08g	23%
Sugars	1.05g	29%
Dietary Fiber	0.36g	10%
Protein	10g	140%
Vitamin C	1mg	12%
Iron	0.6mg	22%
Calcium	14.5mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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