Heat a Dutch oven or heavy-bottom pot over medium-high heat. Once hot, add 1 1/2 tablespoons of olive oil and half the pork. Brown the pork on all sides for about 7-9 minutes, then transfer to a plate. Repeat with the remaining pork using another 1 1/2 tablespoons of oil.

Reduce heat to medium and add 2 tablespoons of oil. Add the onion, salt, cumin, oregano, and white pepper. Sauté until fragrant for about 1-2 minutes. Add the flour and stir until it starts to turn brown, about 1-2 minutes. Finally, add the green chiles, water, and pork. Stir well to combine. Bring to a boil, reduce heat to low, cover, and let simmer for 1 hour or until the pork is fork-tender.

Serve with tortillas and cilantro.