Pork and Tomatillo Stew

It's 16 days until Bama Football and I'm beginning to think of tailgating food! Or game day food because we don't tailgate....anyway. This is a good recipe to put in the slow cooker and enjoy at halftime.

2 T. vegetable oil

1 ½ lbs. boneless pork loin, cut into 3 inch chunks

Salt and freshly ground black 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 t. mild chile powder

1 T. ground cumin

pinch of dried oregano

2 cups chicken stock

1 cup ½ inch diced carrots

2 - 6 oz. russet potatoes, peeled and cut into 1 inch dice

1 - 28 oz. can diced tomatoes

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

hot sauce

chopped cilantro

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

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