Green Chile Stew with Pork
Pueblo tradition calls for the addition of corn or potatoes to this dish. It makes a wonderful filling for enchiladas. Serve with a big green salad and a pile of wheat tortillas.
In two to three batches, brown the pork in oil in a big skillet over medium-high heat.
Put the meat, celery, tomatoes, chilies, garlic, and other ingredients in a covered 3- to 4-quart casserole.
Stirring constantly over high heat to scrape up any browned bits on the bottom, add about 1 cup of chicken broth or water to the skillet in which the pork was cooked.
Bring to a boil.
Just enough additional water or broth should be added to the pot to barely cover the ingredients.
For about 1 1/2 hours, simmer the stew with the cover on until the meat is very tender.
To taste, add salt just before serving.
If the stew isn’t spicy enough, add some jalapeno salsa.