Pork green chile

Another recipe from my mail's inbox from my SMIL.  We had this last summer as part of a brunch and I put it on top of an egg casserole though it would be great as a stew with some fresh tortillas. 

Start this the day before since the pork cooks first in the crock pot and then with the chiles.

2-3 lbs pork roast or pork butt (which is actually shoulder)
1 large chopped onion
5 cloves of chopped garlic
salt
pepper
1-2 c. chicken broth

2 tbs oil
1 chopped onion
4 cloves of garlic chopped
6 tbs flour
5 c. chicken stock
14.5 oz can fire roasted tomatoes
3 c. chopped green chiles
2-4 tsp chopped jalapenos
2 tbs ground cumin
2 tbs chili powder
salt
pepper
1/2 bunch chopped fresh cilantro

Cook the pork with onion, garlic, salt, pepper and chicken broth on low heat in the crockpot.
Cool meat and cube.
In a large pot, heat oil and cook another onion with some garlic until tender but not browned.
Stir in the flour and cook until the oil is absorbed.
Add the stock and bring to a boil.
Add the pork, tomatoes, chiles and jalapenos and stir.
Add the spices and cilantro and simmer for at least for 2 hours or cook on low all day in the crockpot.
Serve with a squeeze of lime (don't skip this part either).