Green Chili Stew with Pork

• 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)

1. In a large skillet over medium high heat, brown the pork in oil, doing so in 2 to 3 batches.
2. Place the meat in 4 quarts (3775 ml) covered casserole.
3. Add celery, tomatoes, chilies, and garlic.
4. 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.
5. Add to pot with enough additional water or broth to barely cover the ingredients.
6. Cover and simmer until stew is thick and meat very tender, about 1 1/2 hours.
7. Add salt to taste before serving.
8. If stew is not hot enough, add a bit of jalapeno salsa.

pork loin, peanut oil, stalks celery, tomatoes, green chile peppers, garlic, chicken broth, salsa, salt, jalapeno salsa

Taken from online-cookbook.com/goto/cook/rpage/000F31 (may not work)