Place flour in a small bowl with a large pinch of salt and freshly cracked black pepper.

Dredge pork in flour. Reserve 1/4 C flour.

Heat a soup pot with enough vegetable oil to cover the bottom.

Brown pork on all sides in two batches. Remove from the pot with a slotted spoon and set aside.

Add celery, crushed pepper flakes, smoked paprika, bell pepper, poblano, and shallots. Saute on high heat for 1 minute, then reduce heat to medium and cook for 5 minutes.

Add butter. When butter is melted, add flour. Stir to coat. Cook 2 minutes.

Add chicken stock, pork, chickpeas, cream of coconut, creamed garlic, and rice.

Cook for 30 minutes uncovered on medium-low heat

Variations; Cilantro, lime, scallions, chives, cayenne, jalapeños, paprika, habanero, bacon, oregano, thai basil, thyme, rosemary, sherry, carrots, white pepper, cauliflower, basil, serrano, ancho chile, paprika, cumin, eggplant, ginger, honey, sour cream, curry, lentils, kaffir lime, mint, orange zest, white wine, plantains, potatoes, rum, sesame seeds, spinach, butternut squash, sweet potato, zucchini, turmeric