Coat the bottom of a dutch oven with olive oil over medium heat. Place about 1/3 cup of flour into a bowl. Salt and pepper the pieces of pork, then dredge in the flour. Remove the pork from the flour, shaking off the excess, and place into the dutch oven and brown. Remove pork and deglaze pan.

Add pork back in, as well as onion and poblanos and cook for several minutes, until soft and translucent. Add garlic, cook for 2 more minutes. Pour in can of enchilada sauce, and hominy. Stir to combine and add chicken stock.

Cover, turn heat to low, and allow to simmer, stirring occasionally, for an hour or more. Add more chicken broth along the way to get the consistency you would like. Taste for seasoning, and add salt and pepper. Add red pepper flakes to achieve desired level of heat (I used about 1/2 tsp). Serve warm with tortillas, cheese, sour cream, cilantro, etc.