1
Heat oil in a large stockpot over medium high heat and add the pork and onions; cook, stirring occasionally, until the meat is no longer pink and the onions are softened, about 5 minutes.
2
Stir in the flour and cook for 2 minutes, and then add the garlic, jalapeno, cumin, coriander, stock, tomatoes, tomatillos, green onions, and green chile peppers.
3
Bring to a boil, reduce heat to medium, and cook uncovered for 30 minutes, stirring frequently.
4
Season with salt and pepper to taste and stir in the cilantro before garnishing with avocado and cheese to serve.
