Source:

Chuck

Serves/Makes:8 or more

Ingredients

• 3 lbs (1.4 kg). boneless pork loin, cubed
• 3 tbsp (45 ml) peanut oil
• 3 stalks celery, chopped
• 2 tomatoes, chopped
• 7 green chile peppers, chopped
• 4 cloves crushed garlic
• 4 cups (950 ml) chicken broth
• 1 10 oz (280 grm). jar prepared green chile salsa
• salt, to taste
• jalapeno salsa (optional)

Preparation

• In a large skillet over medium high heat, brown the pork in oil, doing so in 2 to 3 batches.
• Place the meat in 4 quarts (3775 ml) covered casserole.
• Add celery, tomatoes, chilies, and garlic.
• Add about 1 cup (225 ml) chicken broth or water to skillet pork was cooked in, stirring over high heat to scrape up browned bits on bottom and bring to boil.
• Add to pot with enough additional water or broth to barely cover the ingredients.
• Cover and simmer until stew is thick and meat very tender, about 1 1/2 hours.
• Add salt to taste before serving.
• If stew is not hot enough, add a bit of jalapeno salsa.

Comments

Pueblo tradition calls for the addition of corn or potatoes to this dish. It makes a wonderful filling for enchiladas. Serve with a big green salad and a pile of flour tortillas.