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Serves/Makes:8 or more
- 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)
- 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.
- 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.
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