About this recipe:Pueblo Indian tradition calls for the addition of corn or potatoes to this dish. Serve with a big green salad and a pile of warm tortillas. It also makes a wonderful filling for enchiladas.
1.25kg (3 lb) boneless pork fillet, cubed
3 tablespoons groundnut oil
3 stalks celery, chopped
2 tomatoes, chopped
7 green chillies, chopped
4 cloves crushed garlic
1L (1 3/4 pints) chicken stock
salt to taste
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Method Prep:25min › Cook:2hr › Ready in:2hr25min
In a large frying pan over medium high heat, brown the pork in oil, doing so in 2 to 3 batches.
Place the meat in 3 to 4 litre covered casserole and add celery, tomatoes, chillies and garlic.
Add about 1/4 of the chicken stock to frying pan the pork was cooked in, stirring over high heat to scrape up browned bits on bottom and bring to boil. Add to pot with enough additional stock to barely cover the ingredients. Cover and simmer until stew is thick and meat very tender, about 1 1/2 hours. Add salt to taste before serving.
I made this just as the recipe says a while back and it was beautiful. I had this dish around 20 years ago in New Mexico and it is a big chili growing area and boy do they like it hot, it was lovely though and this took me back. Fantastic recipe with a lovely flavour. Highly recommended. - 06 Dec 2010