Season meat with salt and pepper meat lightly (wait until meat is cooked before removing any fat). Dredge meat in flour, shaking off excess flour.
In a large dutch oven, brown meat in some of the oil.
Add enough water to surround meat, but not to cover it. Simmer, covered until done, 1-2 hours. Meat will be fork tender. Add water as necessary to keep it from burning.
Remove meat from the heat, let it cool slightly and shred it.
In a small bowl, combine mashed garlic and salt to make a paste. In a skillet, sauté onions, garlic paste and green pepper in remaining oil until translucent.
Add vegetables and remaining ingredients to shredded meat. Add salt & pepper to taste. Simmer for an additional 30 minutes to an hour.
Serve over rice. Black or pink beans are the perfect side dish.