Heat the oil in your large pot over medium-high heat. Add the pork cubes in batches. Cook until they are golden brown on all sides. This browning creates a very deep flavor for the base.

Lower the heat to medium. Add the chopped onions to the pot with the pork drippings. Cook for five minutes until soft. Stir in the minced garlic and cook for one more minute.

Sprinkle the dried oregano, cumin, salt, and black pepper over the meat and onions. Stir well to coat everything. Toasting the spices for a minute makes them smell absolutely wonderful in your kitchen.

Pour the chicken broth and the can of diced tomatoes into the pot. Use your wooden spoon to scrape the bottom. This releases all the tasty brown bits into the liquid for better flavor.

Add your chopped roasted green chilies to the pot. Stir them in thoroughly. If you like more heat, you can add a few chopped jalapeños now. Let the mixture reach a gentle simmer.

Turn the heat down to low. Cover the pot with a lid. Let it simmer gently for about 60 to 75 minutes. The pork should become very tender and easy to bite through.

In a small bowl, whisk the flour and cold water together. Make sure there are no lumps left. This mixture is called a slurry. It will help thicken your chili to the perfect consistency.

Slowly pour the slurry into the simmering pot while stirring constantly. Let it cook for another 10 minutes without a lid. You will see the sauce turn thick, glossy, and very rich.

Taste your green chili carefully. Add more salt or pepper if you think it needs it. If it is too thick, add a splash of broth. Your homemade La Loma style chili is ready!