Pork and Tomatillo Stew

Name: Pork and Tomatillo Stew
Ingredients: 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; Two 6-ounce russet potatoes, peeled and cut into 1-inch dice; One 28-ounce can diced tomatoes; 1 pound tomatillos—husked, rinsed and cut into 1-inch dice; Hot sauce; Chopped cilantro, for garnish; Corn tortilla chips, for serving

Pork and Tomatillo Stew was pinched from <a href="http://www.foodandwine.com/recipes/pork-and-tomatillo-stew" target="_blank">www.foodandwine.com.</a>

INGREDIENTS

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2 tablespoons vegetable oil

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1 1/2 pounds boneless pork loin, cut into 3-inch chunks

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Salt and freshly ground pepper

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2 large celery ribs, finely diced

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1 small red onion, finely diced

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1 Anaheim chile, seeded and finely diced

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2 garlic cloves, minced

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2 teaspoons mild chile powder

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1 tablespoon ground cumin

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Pinch of dried oregano

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2 cups chicken stock or low-sodium broth

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1 cup 1/2-inch-diced carrots

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Two 6-ounce russet potatoes, peeled and cut into 1-inch dice

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One 28-ounce can diced tomatoes

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1 pound tomatillos—husked, rinsed and cut into 1-inch dice

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Hot sauce

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Chopped cilantro, for garnish

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Corn tortilla chips, for serving

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