Add pork. Stirring occasionally, brown, and cook until the water has evaporated and produces oil.
Add the squash beans and chayote. Mix well for 2-3 minutes to let the flavor of the meat soak into the vegetables. Then cover for 5 minutes.
Remove the cover, add the pork broth and bouillon. Cover. Cook for 20 minutes.
Remove the cover. Add bell pepper and mix. Then, add the flour. Mix well until the flour is melted. Add more flour if needed. Cover. Cook for 10 minutes or until sauce has thickened.