Pork Green Chili

A little something about Colorado: Everything here is smothered in green chili and it's delicious. Hatch chilies, specifically, are a big deal here and right now just happens to be harvest season. In my relentless pursuit to be a tied and true Coloradan, I'm making a big pot of this tonight. 

2 tablespoons olive oil
2 pounds pork shoulder, cut into 1" cubes
1 onion, chopped

2 garlic cloves, minced
1/4 cup flour
3 vine tomatoes, peeled and chopped
8 roasted, peeled and chopped Hatch chilies

1 jalapeno, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon sugar
1 cup chicken or beef broth

Heat olive oil over medium-high heat in a Dutch oven. Add pork and cook until lightly browned. Drain off most of the liquid from the pork. Add onion and garlic and stir with meat. Add flour and stir 1 minute. Add tomatoes, green chiles, jalapeno, salt, pepper, and sugar and stir to incorporate. Add broth and lower heat. Cover pot and simmer for 2 hours until meat is tender.

Serve with flour tortillas.