In a large pot, heat 2 tablespoons olive oil over medium heat. Add the ground pork and cook until brown. Remove the pork and from the pot and set aside.

In the same pot, add the last 2 tablespoons olive/canola oil and onion. Saute until the onion starts to soften, then mix in the garlic for approximately  1 minute. Next, stir in the salt, cumin, paprika, cayenne, and black pepper until mixture is well combined.

Reduce the heat to low. Sprinkle the flour over the onion/garlic mix. Cook, stirring for three minutes. Slowly pour the Hatch peppers or enchilada sauce into the onion mix, stir to prevent lumps from forming. Then, mix in the salsa verde and water.

Return the pork to the pot. Increase the heat to medium and bring the contents to a slow boil. Once boiling, reduce the heat to low and simmer for 30 minutes. Before serving mix in the lime juice and top with cilantro.