Generously season the pork with salt and pepper and lightly coat with the flour.
Heat the oil in a large heavy bottom stock pot.
Pan fry the pork in small batches until well browned on all sides, with a slotted spoon remove browned pork; hold warm.
Drain the fat from the pan and place the onions in the same skillet, cook over moderate heat, stirring occasionally, until limp, approximately 5 minutes.
Add the roasted poblanos and jalapenos; cook for 4 minutes longer.
Stir in the garlic and cook for 2 additional minutes.
Add the browned pork, tomatillos, oregano,cumin, cilantro to pot, add chicken stock, and bring to a boil.
Reduce to a simmer and cook for 2 hours or until the pork is fork tender.
Add sea salt and pepper to taste.