- 2 lbs pork loin chops, cubed
- 2 1/2 cups chicken broth
- 2 tbsp olive oil
- 1/2 cup onion, chopped
- 1 clove garlic, minced
- 1/4 cup flour
- 2 1/2 cups tomatoes, peeled and chopped
- 1 3/4 cups Hatch chiles, roasted, peeled and chopped
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp granulated sugar
- 2 Russet potatoes, cubed
In a large saute pan, heat olive oil and brown the pork over medium heat. Add the onion and garlic. Saute for 3-4 minutes.
Add the flour. Cook for 1-2 minutes, stirring constantly. Add the tomatoes, chiles, salt, pepper, and sugar and mix well.
Stir in the potatoes. Pour in the broth. Reduce the heat. Simmer, covered, for 1-1 1/2 hours or until the pork is tender, stirring occassionally.