Pork and Tomatillo Stew

2 tbs. olive oil
1 1/2 pounds boneless pork loin, cut into 3-inch chunks
Salt and freshly ground pepper
2 large celery ribs, diced
1 chippolini onion, finely diced
1 Anaheim (or jalapeno) chile, seeded and finely diced
2 garlic cloves, minced
2 teaspoons mild chile powder
1 tablespoon ground cumin
1/2 tsp. oregano, finely chopped
2 cups chicken stock or low-sodium broth
1 cup 1/2-inch-diced carrots (optional)
about 1/2 pound of potatoes, peeled and cut into 1-inch dice (optional)
1 1/2 pounds of freshly diced tomatoes
1 pound tomatillos—husked, rinsed and cut into 1-inch dice
Chopped cilantro, for garnish
Creme Fresh, for garnish

In a medium casserole or Dutch oven dish, heat the olive oil. Season the pork with salt and pepper and cook over high heat until browned on both 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 chile, garlic, chile 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.