Heat a large dutch oven or pot over medium high heat. Add the pork cubes with 1 cup of water. Bring to a boil and reduce heat to medium low.
Uncover and let the liquid evaporate. Sprinkle the flour on all of the meat and mix. Raise the heat to medium-high and let the meat brown on the sides.
In a large pot add water, the chiles, onion and garlic. To a blender, add ingredients, spices plus 2 cups of the chile water where they cooked.
Blend for a couple of minutes or until everything is pureed. Strain the sauce over the pot with the meat to remove any remaining seeds and skin.
Cook on medium-low heat for 20 or 30 more minutes or until the meat is fork-tender.
Serve hot with tortillas, beans and rice.