Begin by dicing your pork shoulder into uniform chunks and seasoning them with kosher salt and black pepper. In a large heavy-bottomed pot, heat a splash of oil over medium-high heat. Add the pork in batches, searing until browned on all sides, approximately 10 minutes. Remove the pork and set it aside.

Lower the heat to medium and add diced yellow onion and minced jalapeños to the same pot. Sauté for about 4-5 minutes, stirring occasionally, until the onion is translucent and soft.

Once the aromatics are ready, toss in chopped cilantro and minced garlic, cooking for another 2-3 minutes until fragrant. Then sprinkle in the all-purpose flour, stirring vigorously to coat the vegetables and absorb the moisture.

Return the seared pork to the pot, followed by the canned diced green chiles, petite diced tomatoes, low-sodium chicken broth, ground cumin, dried oregano, and cayenne pepper. Stir everything together thoroughly, then cover and bring to a gentle simmer.

Allow it to cook on low heat for about 1 hour, ensuring the pork becomes meltingly tender and infused with the vibrant flavors of the chili.

After about an hour, remove the lid and evaluate the consistency. If you want it thicker, let it simmer uncovered for an additional 15 minutes, stirring occasionally.