In a medium to large pot with a fitted lid, add the oil and chopped garlic cloves. Turn heat to high, and brown the garlic. Trim the pork of fat, and cut into 3/4 inch cubes. In a large container with a tight fitting lid, add the flour, garlic salt, ground pepper and cumin: stir to blend well. Add the cubed pork to the flour, place the cover on the container, and shake like crazy to coat the pork cubes. Add just the pork cubes to the hot oil and brown (save the flour). Be careful here, because the floured pork has a tendency to burn and stick to the bottom of the pot. Stir constantly until the pork is browned, scraping the bottom each time. When the pork has browned, add enough of the water to cover the meat, bouillon cubes, green chilies, and jalapenos. Stir well to mix and blend evenly. Take the remaining flour and spice mixture that you used to coat the pork, add enough hot water to make a medium thick paste, and add to the meat mixture, stirring until it becomes thick. Cover, and simmer on the lowest possible heat for three hours - stirring occasionally. Add more water if necessary so it doesnt get too thick. This can be used as a stand alone meal, over a beef or bean burrito with shredded lettuce and tomato, sour cream and avocado; or simply a filling for a corn tortilla. In any event, I hope you enjoy it. Posted to recipelu-digest Volume 01 Number 506 by James and Susan Kirkland on Jan 12, 1998