In a skillet, heat olive oil over medium-high heat. Sautee pork until all pink is gone (about 5 minutes). Move meat aside and add garlic and onion. As soon as garlic sizzles, stir together with pork. Put into crock-pot on high.
In a small bowl, make thickener by adding water to flour and cornstarch. (add another tablespoon of cornstarch and a tablespoon of water if you prefer a thicker sauce, but wait until later in the cooking process to decide if the texture is what you want, or you may accidentally make it too thick.) Add mixture to crock-pot.
Add chiles, spices, and chicken broth to crock-pot. Bring to a low boil, and then reduce heat to low and add tomatoes. Simmer on low heat, covered, for at least 1 hour (preferably all day).
Makes 4 servings. Freezes very well. Serve over plain or Mexican rice, burritos, chile rellenos, chimichangas, etc.
Recipe courtesy of Karen Baldwin