Pork and Tomatillo Stew

Hands on: 45 minutes. Total: 1 hour, 20 minutes. 4 servings.
2 Tbs vegetable oil
1 1/2 pounds boneless pork loin, cut into 3 inch chunks
salt & pepper
2 large celery ribs, finely diced
1 small red onion, finely diced
1 anaheim chile, seeded and finely diced
2 garlic cloves, minced
2 tsp mild chile powder
1 Tbs ground cumin
pinch of dried oregano
2 cups chicken stock (or low sodium broth)
1 cup 1/2-inch diced carrots
2 6-oz russet potatoes, peeled and cut into 1-inch dice
1 28-oz can diced tomatoes
1 lb tomatillos, husked, rinsed and cut into 1-inch dice
hot sauce
cilantro for garnish
tortilla chips for serving

1. In a medium casserole or dutch oven, heat oil. Season pork with salt & pepper and cook over high heat until browned on 2 sides, about 2 minutes per side. Add celery and onion and cook over moderate heat, stirring occasionally, until softened about 7 minutes. Add the diced chile, garlic, chile powder, cumin and oregano and cook, stirring frequently, until fragrant, about 3 minutes. Add chicken stock and bring to a boil. Add the carrots, potatoes, tomatoes and tomatillos, cover and simmer over low heat until pork is cooked through, about 25 minutes.

2. Transfer pork to plate and shred with 2 forks. Meanwhile, simmer stew over moderate heat until thickened, about 10 minutes. Stir shredded pork into stew and season with salt, pepper and hot sauce. Ladle into bowls, garnish with cilantro and serve with chips.

Stew can be made ahead. Refrigerate overnight and reheat gently. Recipe from Food & Wine.