1 pound boneless pork country-style ribs or boneless pork shoulder, cut into 1/2-inch cubes
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 to 3 tablespoons all-purpose flour
2 tablespoons vegetable oil, divided use
1 onion, diced
3 cloves garlic, crushed
1 cup chile and tomato salsa
2 (14 1/2-ounce) cans chicken broth
4 handfuls corn tortilla chips

Garnishes:
1/2 cup chopped cilantro
1/4 onion, diced
1/2 cup grated Cotija cheese
1/2 cup crema Mexicana or sour cream
Season pork cubes with salt and pepper and dust with flour.
Heat 1 tablespoon oil in deep skillet over medium heat, brown the pork cubes, turning to brown evenly, about 8 to 10 minutes. Remove pork from skillet and reserve.
Heat remaining oil in skillet and sauté onion until soft, about 2 to 3 minutes; add garlic and sauté one minute longer. Add salsa and broth, return pork to skillet. Bring to a boil, lower heat, cover and simmer pork for 45 minutes, until tender.
With the back of a fork or spoon, roughly chop or shred pork.
Break tortilla chips, if large, into rough, uneven pieces and add to skillet, stir well. Simmer briefly, for about one minute, just to soften chips.
Ladle soup into large shallow soup bowls, garnish each serving with cilantro, onion, cheese and crema