Cut pork roast into small pieces. Dredge in flour. Cook in a small amount oil until brown and crispy. Remove from pan; leave drippings. Add a little more oil to the pan and add the rest of the flour, and maybe even a little more. Cook on high, stirring constantly with a plastic whip. Add chicken stock a little at a time, stirring constantly. Add all other ingredients, including the browned pork. Simmer about 2-3 hours. If chili is too thin, thicken it up with a little flour or cornstarch.
Notes from Laura: This is one of those things you just learn how to make from experience - it's kind of hard to write down all the ingredients and instructions and the quantities and techniques without losing a little something in the translation. The most important thing to remember is to have fun with it, don't be afraid to improvise a little, and always be passionate about your chile!