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25 minutes
120 minutes
145 minutes
- 3 pounds boneless pork loin, cubed
- 3 tablespoons peanut oil
- 3 stalks celery, chopped
- 2 tomatoes, chopped
- 7 green chile peppers, chopped
- 4 cloves crushed garlic
- 4 cups chicken broth
- 1 (10 ounce) jar prepared green chile salsa
- salt to taste
- Brown the pork in oil in batches in a large skillet over medium-high heat.
- Add the meat to a 3 to 4-quart covered casserole dish along with the celery, tomatoes, chilies, and garlic for a burst of flavor.
- Deglaze the skillet with 1 cup of chicken broth or water over high heat to release the browned bits. Pour this into a pot along with enough water or broth to just cover the ingredients. Cover and simmer for about 1 1/2 hours until the stew thickens and the meat is tender. Add salt to taste. For extra heat, stir in a touch of jalapeno salsa if desired.
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