Pork Green Chile Stew

• 3 lb. boneless pork, cubed
• 3 Tbsp. peanut oil
• 3 stalks celery, chopped
• 2 medium tomatoes, chopped
• 7 green chiles, chopped and seeded
• 4 cloves garlic, peeled and crushed
• chicken broth or water or half and half (water and broth)
• salt to taste
• salsa jalapeno (optional)

1. Brown pork in 1 to 2 batches.
2. Use a large black frying pan so that meat will brown quickly.
3. Place meat in a 3 to 4-quart casserole and add next ingredients.
4. Deglaze frying pan with broth and add to the pot.
5. Barely cover the ingredients with broth or water.
6. Cover and simmer until stew is thick and meat tender, about 1 1/2 hours.
7. Add a bit of salsa jalapeno if you would like it hotter.
8. Delicious served with a big green salad and a pile of wheat tortillas.
9. Also use as a filling for enchiladas.
10. Serves 6 to 8.

boneless pork, peanut oil, stalks celery, tomatoes, green chiles, garlic, chicken broth, salt, salsa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=221970 (may not work)