Ingredients
- lbs boneless pork loin, cubed
- tbsp peanut oil
- stalks celery, chopped
- tomatoes, chopped
- green chile peppers, chopped
- cloves garlic, crushed
- cups chicken broth
- oz jar prepared green chile salsa
- salt to taste
Instructions
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Step 1
First, I like to get my skillet nice and hot with the peanut oil, then brown the pork in batches so it gets that beautiful golden crust. Don’t crowd the pan—this is key for deep flavor. Once all the meat is browned, I transfer it to a heavy covered casserole or Dutch oven.
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Step 2
Next, toss in the chopped celery, tomatoes, green chiles, and garlic right on top of the pork. Now, pour a cup of chicken broth into the skillet you used for browning and bring it to a boil, scraping up all those savory browned bits stuck to the bottom. That’s where the real magic is. Pour this liquid over the pot, then add the remaining broth and the jar of green chile salsa. The liquid should just barely cover everything
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Step 3
if not, a splash more broth or water does the trick.
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Step 4
Cover the pot and let it simmer gently for about an hour and a half. You’ll know it’s done when the pork is fall-apart tender and the stew has thickened up nicely. Give it a taste and season with salt—sometimes I’ll stir in a spoonful of extra jalapeño salsa if I’m craving more heat. Serve it up in deep bowls and watch it disappear.