green chile stew

2 tablespoons olive oil
2 pounds boneless pork, cubed
1/2 cup chopped onion
1 clove garlic, minced
1/4 cup flour
2 cups peeled and chopped fresh tomatoes
4 4-oz cans of chopped green chili (depending on heat desired)
2 large potatoes
1 teaspoon salt
1 teaspoon ground pepper
1/2 teaspoon sugar
1 cup chicken or beef broth

In a large sauce or soup pan with cover, heat the olive oil and pork at medium; cook until lightly browned. Add the onion and garlic and sauté another 3-4 minutes. Add flour and stir 1-2 minutes. Add tomatoes, green chili, salt, pepper and sugar. Mix well. Cube potatoes raw and add to mixture. Add the broth and lower heat. Cover pot and simmer 1-1/2 hours or until meat is tender. Serve hot with flour tortillas.

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