Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon black pepper; toss.
Heat a large skillet over medium-high heat.
Add 1 tablespoon canola oil; swirl.
Add pork, and cook for 3 minutes, browning on all sides.
Remove pork from pan; keep warm.
Heat pan over high heat, and add remaining 1 tablespoon canola oil, and swirl to coat.
Add onion, and stir-fry for 1 minute.
Add the bell peppers and jalapeo; stir-fry for 1 minute. Return pork to pan, and stir-fry for 1 minute. Stir in broth mixture, the remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper, and bring to a boil.