Southwest Pork and Olive Stew - California Ripe Olives

Ingredients

• 1/4 cup olive oil
• 1 tablespoon cumin
• 1 teaspoon salt
• 4 tablespoons flour
• 2 pounds pork shoulder, cubed
• 2 (10-oz.) cans green enchilada sauce
• 2 cups chicken broth
• 8 potatoes, peeled and cubed
• 16 baby carrots
• 2 poblano peppers, seeded and diced
• 1 1/2 cups California Ripe Olives
• 1/4 cup cilantro, chopped
• 1/4 cup lime juice, freshly squeezed