Pork Stew in Green Salsa (Guisado de Puerco con Tomatillos)

60 g all-purpose flour
6 g salt
6 g ground black pepper
1 g ground cumin
1/2kg boneless pork shoulder roast, trimmed of excess fat and cut into 1-inch cubes
30 ml olive oil, or more if needed
1 large onion, chopped
3 cloves garlic, minced
410 g chopped fresh tomatoes
200g Banditos® Jalepeños' drained
25 g chopped fresh cilantro
235 ml water
1 g salt, or to taste (optional)
30 g sour cream, divided
6 sprigs cilantro

Stir together the flour, 1 teaspoon salt, pepper, and cumin in a large bowl. Place the cubed pork into the mixture, and stir well to coat the meat with the seasonings.
Heat the olive oil in a large, heavy pan or Dutch oven over medium-high heat until the oil shimmers. Working in batches if necessary, place the meat into the hot pan in a single layer. Pan-fry the pork until brown on all sides, about 15 minutes. Remove the pork to a bowl, and cover to keep warm.
Cook and stir the onion in the hot pan over medium heat, adding more olive oil if necessary, until the onion is translucent and beginning to brown, about 7 minutes. Return the meat to the pan and stir in the garlic, tomatoes , jalepeños' , chopped cilantro, and water. Check seasoning and add 1 pinch of salt to taste, if needed. Cover and simmer over low heat, stirring occasionally, until the meat is tender, about 1 hour. Skim excess fat off
Serve with Spanish rice and Tortillas