Colorado Green Chile Sauce

In a heavy pot over medium heat, heat 2 tablespoons of oil. Add pork, and brown it for about 2 minutes. Add onion, garlic, cumin, salt, pepper and oregano. Cook until the onion is softened but not brown, about 5 minutes. Stir in flour and brown it a little. Stir in chicken broth until thoroughly mixed, scraping the browned goodness off the bottom of the pot. Add the peppers and tomato. Bring to a boil, then partially cover pot, lower heat to a simmer and cook 1 1/2-2 hours or until pork is tender and sauce is the right strength and thickness. Add water or broth or reducing it longer to correct the thickness. Taste for salt and pepper.