2 pounds 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 Sugar
2 each Russet potatoes, cubed
1. In a large saute pan, heat olive oil and brown the pork over medium heat.
2. Add the onion and garlic. Saute for 3 to 4 minutes. Add the flour. Cook for 1 to 2 minutes, stirring constantly.
3. Add the tomatoes, chiles, salt, pepper and sugar and mix well. Stir in the potatoes. Pour in the broth.
4. Reduce the heat. Simmer, covered, for 1 to 1 1/2 hours or until the pork is tender, stirring occassionally.
I use lard instead of olive oil. Use mild hatch chiles unless you want it *really* spicy.