Pork Green Chili (Colorado Style) - cooking recipe

Ingredients

2 lbs pork roast
4 tablespoons olive oil
7 (14 ounce) cans chicken broth
13 cups water
1 large yellow sweet onion
1 head garlic
3 anaheim chilies
3 medium tomatillos
4 serrano chilies
1 (14 1/2 ounce) can stewed tomatoes, with juice
6 (4 1/2 ounce) chopped green chilies
2 tablespoons ground cumin
1/2 teaspoon oregano
1/2 teaspoon cayenne pepper
1 cup flour

Preparation

Sear pork in 2 Tablespoons olive oil. Add 4 cans chicken broth and 6 cups of water, bring to a boil, and simmer until pork falls apart (aprox 3 hours).
Meanwhile, chop onion, garlic, and anaheims. Saute in 2 Tablespoons olive oil. Chop tomatillos, serranos, and stewed tomatoes. 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). Add mixture to chili slowly to achieve desired thickness.