In a resealable bag, add the pork and flour. Toss to coat.
In a large Dutch oven, heat the oil over medium heat. Brown the pork on all sides. You don't want to cook it all the way through. Just give it a nice sear. Add the onion and garlic and cook for a few minutes until soft.
Add the chicken broth, water, enchilada sauce, salsa verde, cumin, and chili powder.
Bring to a boil and then lower heat to a simmer. Simmer for 45-60 minutes or longer until meat is tender. Use your spatula to break up the meat a little bit when it is done.
Top with cheddar cheese, jalapenos, sour cream, or avocado. Add a squeeze of lime.
You can eat this plain, over beans and rice, or with buttered tortillas.