Pork And Tomatillo Stew - cooking recipe

Ingredients

2 tablespoons vegetable oil
1 1/2 lbs boneless pork loin, cut into 3-inch chunks
salt and pepper, to taste
2 large celery ribs, finely diced
1 small red onion, finely diced
1 anaheim chili, seeded and finely diced
2 garlic cloves, minced
2 teaspoons chili powder, mild
1 tablespoon ground cumin
1 pinch dried oregano
2 cups low sodium chicken broth
1 cup carrot, 1/2-inch dice
6 ounces russet potatoes, peeled and cut into 1-inch dice (2)
28 ounces diced tomatoes (1 can)
1 lb tomatillo, husked, rinsed and cut into 1-inch dice
hot sauce, to taste
cilantro, chopped for garnish
corn tortilla chips, for serving
pepper, to taste

Preparation

1 In a medium casserole or Dutch oven, heat the oil. Season the pork with salt and pepper and cook over high heat until browned on 2 sides, about 2 minutes per side. Add the celery and onion and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the diced chile, garlic, chile powder, cumin and oregano and cook, stirring frequently, until fragrant, about 3 minutes. Add the chicken stock and bring to a boil. Add the carrots, potatoes, tomatoes and tomatillos, cover and simmer over low heat until the pork is cooked through, about 25 minutes.
Transfer the pork to a plate and shred with two forks. Meanwhile, simmer the stew over moderate heat until thickened, about 10 minutes. Stir the shredded pork into the stew and season with salt, pepper and hot sauce. Ladle the stew into bowls, garnish with chopped cilantro and serve with a few tortilla chips.