Binxie's Colorado Green Chili

Living in Colorado, I've found recipes that are so wonderful, they really don't need changed. 
This is a staple of people in Colorado. September and October are spent with roasting green chili scenting the air and stomachs rumbling from the memories that smell brings. 
Cold autumn evenings, sitting around the table with the spicy chili and family is the greatest feeling. 
My Sirs love this, though Nathan's green chili preferences tend to be much hotter than Pappy's. who likes it on the mild side. This can be made as hot as you or your family desires. Chilis generally come in mild, medium and hot, and sometimes extra hot! Make what your family would enjoy, or mix and match to get the perfect heat level! 
Any chili peppers can be substituted, but be careful about the heat levels! 

3-4 lb pork roast, preferably bone-in
3 tablespoons Knorr Chicken Bouillon
½ cup flour
¼ cup cooking oil
One can diced tomatoes
5 cloves garlic, crushed
Salt and pepper to taste
1 ½ pounds of peeled, seeded and diced Hatch, Pueblo or Anaheim green chilis
Fill stew pot half full of water, add bouillon, crushed garlic, tomatoes.
Sear roast on all sides then add to stew pot and start to boil, then turn down and simmer 3-4 hours, or until meat falls off the bone.
Take roast from water and chop roughly. Start oil to heat in large skillet and add chopped meat, giving a good fry. Add flour and fry for another couple minutes, then take cups full of the water from the stew pot and add to skillet until you made a nice gravy and the flour is off the meat.
Add all back to stew pot and cook slow, stirring often. Add salt and pepper to taste.
Serve with cheese, onion and tortilla or without like a stew or thicken with more flour and pour on top of fresh burritos for a Colorado smothered burrito.

(This is Rain's recipe, but Binxie borrowed it ;) )