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

• 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

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

olive oil, boneless pork, onions, clove garlic, flour, tomatoes, anaheim chilies, jalapeno pepper, salt, sugar, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1077909 (may not work)