Hatch Green Chili Stew

I made this tonight and it was DELICIOUS. Be careful, freshly roasted Hatch green chilies are hot, so this stew isn't for the faint of heat. But, if you think you can handle it, this stew is a must.

2 pounds boneless pork, cubed (I used boneless center cut pork chops)
2 tablespoons olive oil
1/2 cup chopped onion
1 garlic clove, minced
1/4 cup flour
2 1/2 cups chopped peeled fresh tomatoes
1 cup kernal corn
1 3/4 cup roasted Hatch green chilies, pealed and chopped
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon sugar
2 white potatoes, cut into cubes
3 cups chicken broth
Crumbled queso fresco

Brown the pork lightly in olive oil in a large pot over medium heat. Add onion and garlic. Saute for 3 to 4 minutes.

Add flour. Cook for 1 to 2 minutes, stirring constantly.

Add tomatoes, corn, chilies, salt, pepper, and sugar, and mix well. Stir in potatoes. Add broth. Reduce heat. Simmer, covered, for 1 to 1 1/2 hours or until pork is tender.

Serve with crumbled cheese and maybe even some tortilla chips or a flour tortilla.