Puree 2 cans chopped green chilis. Set all aside. When done, sift pork out of juice and shred, then add back. Add all ingredients except flour and 2 cups water, bring to a boil, reduce heat and simmer for at least one hour. In a separate container mix 2 cups water and 1 cup flour, shake well (grandmas rule was 100 shakes).
Pork Green Chili (Colorado Style) 1 2 lbs pork roast. 2 4 tbsp olive oil. 3 8 cups chicken broth (or 4 cans) 4 2 cups water. 5 2 cups chopped onion. 6 8 cloves garlic, pressed. 7 ½ lb tomatillos (about 8 medium), chopped. 8 1-2 serrano chiles, minced. 9 1 14.5 oz can diced tomatoes with juice. 10 2 cups mild diced green chiles.
3-4 fresh roasted green chiles or 1 can (8 ounces) diced green chiles 3-5 jalapeño peppers, diced with seeds (remove seeds to bring down the heat factor) Brown pork on all sides in oil over medium high heat. Add cumin, chile powder, oregano, garlic powder, onion and broth. Bring to boil, reduce heat and simmer, covered, 1 hour.
Sear on medium high heat. Put in a crockpot, add the chicken broth and water, and cook on high for 1 hour. Reduce heat to low and cook another 2-3 hours. Meanwhile, sauté onion, garlic, tomatillo, and serrano in 2 tbsp olive oil. Puree 1 cup mild green chiles with ½ cup of the liquid from the crockpot.