In a large stockpot, heat a couple of tablespoons of olive oil til you start to see a bit of smoke wafting and add pork to sear on all sides. Be careful of grease splatter! Once pork has browned, add in diced onion & garlic and salt, pepper and comino. Cook until onions are translucent. Add a tablespoon of flour and cook for a bout a minute.
Add in about 1/2 cup of chicken stock to deglaze the pot and then add in remaining chicken stock. Add green chiles, tomatoes, squash & corn and simmer for a solid 30 minutes. May need to add more chicken stock depending on how much liquid you prefer in your stew.
After stew has simmered add in cilantro and jalapeno and simmer another 15 minutes. Can serve over rice with fresh cilantro to garnish along with sour cream and avocado slices.