3 lbs. boneless pork, cubed (or turkey leftovers)
3 tbsp. peanut oil
3 stalks celery, chopped
1 can green chilies, crushed
Chicken soup stock
Salt to taste
2 tsp. garlic, minced
2 tsp. cornstarch, more if needed, to thicken

Brown pork in oil, in 2 or 3 batches. Use large cast iron skillet. Place meat in 3 or 4 quart Dutch oven and add celery, chilies, garlic and cornstarch. Deglaze the skillet with chicken broth and add to pot. Barely cover the ingredients with chicken broth. Cover and simmer until stew is thick and meat is very tender, about 1 1/2 hours. Add salt to taste before serving. Serve as appetizer or sauce for other Mexican dishes.