Wash, measure and prepare all vegetables.
Heat large pot over medium heat.
In a ziplock bag, mix flour and pork until evenly coated. Season with salt, pepper and a pinch or two of garlic powder.
Evenly spread olive oil in bottom of pot.
Add floured meat and allow to brown on all sides, about 5 minutes.
Pour in broth to cover meat, stir, scraping bits off bottom of pot.
Add quartered onion and chiles to the pot, bring to boil.
Reduce heat to simmer, loosely cover and stew for 2 hours, stirring occasionally.
Add potatoes and red pepper flakes (optional), cook for 15 minutes or until potatoes are easily pierced with a fork.
Season with salt, pepper and garlic powder to taste.