Mark'S Green Chili Stew From Chapel Hill, North Carolina - cooking recipe

Ingredients

2 Tbsp. olive oil
2 lb. boneless pork, cut into 1-inch cubes
1/2 c. chopped onions
1 clove garlic, minced
1/4 c. flour
2 c. chopped tomatoes
2 c. roasted, peeled and chopped Anaheim chilies or 2 (7 oz.) cans Ortega chilies
1 fresh jalapeno pepper, chopped
1 tsp. salt
1/2 tsp. sugar
1 c. chicken broth

Preparation

Heat oil in a 4-quart pot.
Add pork; cook until lightly browned.
Add onions and garlic.
Add flour; stir for 2 minutes. Add tomatoes, green chilies, jalapeno, salt and sugar.
Mix and add chicken broth.
Lower heat.
Cover and simmer for 1 1/2 hours, until meat is tender.
Serve with warm flour tortillas.
Serves 6.