Heat olive oil in a large pot over medium-high heat. Season the pork with salt and pepper, then sear in batches until browned. Remove pork and set aside.
In the same pot, add the onion and garlic, cooking until soft. Return the pork to the pot.
Add the roasted green chilies, tomatillos, chicken broth, cumin, and oregano. Bring to a boil, then reduce heat to low and simmer, uncovered, for about 2 hours or until the pork is tender.
If a thicker chili is desired, mix flour with a small amount of water to create a slurry and stir into the chili. Cook for an additional 10-15 minutes until thickened.
Adjust seasoning with salt and pepper to taste. Serve hot.
Notes
Sear the pork in batches to ensure it gets a nice brown crust for more flavor.
• Roast the green chilies and tomatillos before adding them to the chili for a deeper flavor.
• Simmer the chili slowly and on low heat to allow the flavors to meld together.
• If the chili is too thick, add more chicken broth to reach your desired consistency.
• Taste and adjust seasonings as needed, sometimes a bit more salt or a squeeze of lime can make all the difference.