Heat stock pot on medium-high heat and add oil.

Add diced pork and cook for 10-15 minutes, stirring occasionally, until browned.

Add diced onion and continue to brown with the pork.

Add flour and stir to combine, adding more oil if needed to manage the roux.

Cook flour until light brown (about 2 minutes).

Add half of the water and stir frequently to avoid lumps.

Blend the majority of the green chiles into a puree.

Add pureed and chopped green chiles, remaining water, cumin, garlic salt, celery salt, and bouillon cubes.

Stir well and bring to a boil.

Reduce heat to medium-low, cover, and simmer for 45 minutes to an hour.

Salt to taste just before serving, allowing the chile to cook for an additional minute to dissolve the salt.

Serve and enjoy.