Cut the country style ribs into 1/2 inch pieces. Lay them all out and season with kosher salt and ground black pepper.
Heat the olive oil in a large pot, such as a dutch oven. When the oil is hot, add the diced pork and fry until browned.
Drain any excess oil. Then, add the diced onion and diced garlic. Sauté until fragrant.
Optional: For a heartier stew, you can add the diced potato at this point. The stew has a great flavor with our without the potato so it is truly optional.
Next, dissolve a tablespoon of flour in a tablespoon of cold water. You can always add more flour during this step if you want your soup to be thicker, just make sure to dissolve it in equal amounts of cold water first.
Add the dissolved flour into the pot and sauté, this will help thicken the stew. *
Then add the diced Roma tomatoes and mix.
Add the diced, roasted green chiles to the pot. (If using potatoes, simmer until the potatoes are tender but not falling apart.)
Follow this with a big fistful (about 1 1/2 cups) of diced spinach. Allow the spinach to wilt.
Then, add enough water to just cover the meat and vegetables, as well as 1 teaspoon of chicken bouillon (or broth, see notes), and a pinch of cumin.*
Finally, taste for salt and add any more as needed.
Serve in a bowl as a stew and accompany it with tortillas, rice or beans.