Ingredients
- 2 tablespoons vegetable oil
- 1 1/2 pounds boneless pork loin, cut into 3-inch chunks
- 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 mild chili powder
- 1 tablespoon ground cumin
- Pinch of dried oregano
- 2 cups chicken stock or low-sodium broth
- 1 cup 1/2-inch diced carrots
- Two 6-ounce russet potatoes, peeled and cut into 1-inch dices
- One 28-ounce can diced tomatoes
- 1 pound tomatillos, husked, rinsed, and cut into 1-inch dices
- Hot sauce
- Chopped cilantro for garnish
- Corn tortilla chips for serving
- Salt and freshly ground pepper
Directions
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 both 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 chili, garlic, chili powder, cumin, and oregano. 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.