In a large soup pot over the stove top, saute onions, jalapeños and green chiles with garlic in olive oil for 2-3 minutes until soft. Add in uncooked, cubed pork loin, then sprinkle chili powder, cumin and a pinch of salt over. Cook and toss, stirring often, over the stovetop until pork is completely cooked through. Add chicken broth and Mexican-Style tomatoes and allow mixture to come to a boil while breaking up the stewed tomatoes slightly.

Whisk together milk and flour in a separate bowl and pour in. Let it return to a boil to allow the mixture to thicken slightly. Turn down the heat, stir in corn and black beans, then allow mixture to simmer, covered, for at least 20 minutes for the flavors to blend. Serve with shredded cheese, a dollop of sour cream and crushed tortilla chips. Enjoy!