Heat the olive oil in a four-quart Dutch oven with cover. Add pork and lightly brown. Add onion and garlic and stir with the meat. When onion is translucent, add the flour and stir two minutes (make a roux). It will turn a golden brown color; do not burn. Add tomatores, green chiles, jalapeno, salt, pepper and sugar and mix to incorporate and add the broth.
Lower the heat, cover the pot and simmer for 1 1/2 hours until meat is tender.
Serve with flour tortillas.