Green Chile Stew from The Pink Adobe (Hatch Chiles!)

olive oil

boneless pork, cut into 1-inch cubes

chopped onion (I used 1 small onion)

garlic, minced (I used 2 garlic cloves)

flour

peeled and chopped fresh tomatoes

roasted, peeled and chopped fresh green chilies  or 2 7-ounce cans green chilies, drained and chopped (I used 8 Hatch chiles that I roasted and skinned – 4 regular and 4 hot)

fresh jalapeno chopped (I omitted this for fear of making it too hot for the family)

salt (I used ¾ teaspoon)

freshly ground black pepper (I used a few grinds of the pepper mill)

sugar

chicken or beef broth (I used chicken broth)