Adapted from FoodandWine.com, recipe by Andrew Murray
Serves 4
This is a much easier and healthier version of this well known Mexican-style stew. You could certainly make it a day ahead if you like, then reheat it gently.
2 tablespoons vegetable oil
1 1/2 pounds boneless pork loin, cut into 3-inch chunks
Salt and freshly ground 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 teaspoons mild chile powder
1 tablespoon ground cumin
Pinch of dried oregano
2 cups chicken stock or low-sodium broth
1 cup 1/2-inch-diced carrots
12 ounces potatoes, peeled and cut into 1-inch dice
One 28-ounce can diced tomatoes or the equivalent of our fresh tomatoes with their juice
1 pound tomatillos, husked, rinsed and cut into 1-inch dice
Hot sauce
