In a large resealable plastic bag, combine the pork, flour, black pepper, and garlic powder. Shake well to coat the meat evenly and set aside while you prepare the aromatics.

Heat the olive oil in a large pot over medium heat. Add the minced garlic and diced onion, cooking for 2–3 minutes until the onion is translucent and fragrant.

Add the coated pork to the pot in an even layer. Cook for about 5 minutes, stirring occasionally, until the meat is browned on all sides.

Stir in the chopped green chile, green chile enchilada sauce, chicken stock, chicken base, and salt. Bring the mixture to a boil, then cover and reduce the heat to low. Let it simmer gently for 45 minutes so the pork becomes tender and absorbs all the flavors.

Increase the heat slightly and stir in the diced potatoes. Bring the pot back to a gentle boil, then reduce to a simmer and cook for about 15 minutes, or until the potatoes are fork-tender and the stew has thickened slightly.

Ladle the Pork Green Chili into bowls and serve hot with flour tortillas, cornbread, or over burritos for a true New Mexican experience.