2 tbsp. olive oil
1 lb. lean pork, diced
1 lb. lean beef, diced
1 cup thick bacon, diced
1/2 cup yellow onion, cided
1 tbsp. garlic, chopped
1/4 cup flour
2 cups Roma tomatoes, seeded and diced
1 jalapeno, minced
2 cup medium green chile, chopped
2 cups hot green chile, chopped
1 cup chicken stock
1 cup diced potatoes
1/2 tbsp. cilantro, chopped
1 tbsp. sugar
salt and pepper to taste

Heat olive oil, brown meat, add bacon, onion and garlic; saut. Add flour to make roux. Cook on low heat for 10 minutes. Add tomato, jalapeno, chile, and chicken stock and bring to a boil. Add potato, cilantro, sugar, salt and pepper. Reduce heat and simmer until potatoes are done.