Pork and Green Chile Stew

 

3
tablespoons oil
2
pounds boneless pork, cut into 1-inch cubes
1
cup chopped onion
1/2
teaspoon minced garlic
1/4
cup flour
2
cups peeled chopped tomatoes
2
7-ounces can chopped green chiles, drained
1
fresh jalapeno pepper, cored, seeded, and minced
1
teaspoon salt
1/2
teaspoon freshly ground black pepper
1/2
teaspoon sugar
1
cup chicken broth
flour tortillas, warmed

 

 

In large saucepan, heat oil over medium heat.  Add pork and cook until lightly browned.  Stir in onion and garlic.  Add flour and cook, stirring constantly, 1 to 2 minutes.  Add tomatoes, green chiles, jalapeno, salt, pepper, and sugar.  Stir until well blended.  Add chicken broth.  Cover, reduce heat, and simmer about 2-1/2 hours or until pork is tender.  Serve in warmed bowls with flour tortillas. 

 

Serves 4 to 6.