3 lb. boneless pork, cubed into 1 1/2 inch pieces or 4-5 lb. pork butt, deboned and trimmed
3 tbsp. peanut oil
3 stalks of celery
2 med. tomatoes (in season)
5 tomatillos
7 green chilies, roasted, peeled, seeded and chopped
4 cloves garlic, peeled and crushed
preferably homemade chicken stock or 2 cans Campbell's chicken broth and 1 1/2 to 2 cans water
Salt to taste
LaVictoria brand salsa jalapeno

Brown pork in oil, doing so in 2 or batches. Use a large black frying pan so that the meat will brown quickly. Place meat in a 3-4 quart covered oven casserole and add the next ingredients. Deglaze the frying pan with the chicken broth or water and add to pot. Barely cover the ingredients with chicken broth or water. Chicken broth may make this to rich for you, so you might try just water or half of each.

Cover and simmer until the stew is thick and the meat very tender, about 1 1/2 hours. Add salt to taste before serving. If the stew is not hot enough for you, add a bit of LaVictoria salsa jalapeno. This is wonderful, but be careful, it's hot.