Pork Chile Verde

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4 pounds pork butt or shoulder, trimmed of fat and cut into 2-inch cubes

2 teaspoons salt

1 teaspoon freshly ground black pepper

Flour for dredging

1/4 cup vegetable oil

3 yellow onions

2 green bell peppers, cut into 1-inch cubes

2 Anaheim or Poblano chiles, cut into 1-inch cubes

2-3 jalapenos, seeds removed, and finely chopped

3 garlic cloves, peeled and finely chopped

1 1/2 pounds tomatillos, roasted, peeled and chopped

1 tablespoon dried oregano

2 teaspoons ground cumin

2 tablespoons coriander seeds, crushed and soaked in a scant amount of water

2 bay leaves

1 bunch cilantro leaves, cleaned and chopped

4 cups chicken stock