In a large skillet over medium heat, brown the ground beef until fully cooked, breaking it up with a spatula. Sprinkle the flour over the beef and stir well, cooking for 1–2 minutes to incorporate the flour fully. Slowly pour in 1–2 cups of chicken broth while stirring until the mixture reaches a smooth, slightly thickened consistency. Season with salt, pepper, garlic powder, and onion powder, adjusting to taste. Stir in the roasted green chile and bring to a hard boil, then reduce heat and simmer for 10–15 minutes so the flavors can meld and the sauce can thicken.

In a slow cooker, combine the beans with the chopped salt pork. Add the garlic powder and pinto bean seasoning, then pour in enough chicken broth to fully cover the beans. Set the slow cooker to high and cook for about 5 hours, checking occasionally to ensure the beans remain submerged. Add more broth as needed during cooking. Cooking time can vary depending on the type and age of the beans, so check for tenderness before proceeding.

Once the beans are fully tender, stir in the prepared green chile mixture. Mix thoroughly to ensure the chile sauce is evenly distributed throughout the beans. Let the combined mixture cook for an additional 10–15 minutes so the flavors come together. Taste and adjust seasoning if necessary before serving.