Heat the cooking oil in a cooking pot.
Dredge the pork slices in all-purpose flour. Pan fry until the color turns medium brown.
Add onion, tomato, and celery. Stir and cook for 5 minutes in medium heat.
Add thyme and oregano.
Pour-in the chicken stock; let boil. Cover and simmer for 45 minutes while stirring every 10 minutes.
Add the potato. Cook for 10 to 12 minutes in medium heat.
Once the texture thickens, add salt and pepper to taste.
Transfer to a serving plate.
Serve. Share and enjoy!