3 pounds boneless pork loin, cubed
3 tablespoons peanut oil
3 stalks celery, chopped
2 tomatoes, chopped
1 onion, chopped
7 green chile peppers, chopped
4 cloves crushed garlic
4 cups chicken broth
1 (10 ounce) jar prepared green chile salsa
salt to taste

In a large skillet over medium high heat, brown the
pork in oil, doing so in 2 to 3 batches.
Place the meat in 3 to 4-quart covered casserole and
add celery, onion, tomatoes, chilies, and garlic.
Add about 1 cup chicken broth or water to skillet 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 water or broth 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.
If stew is not hot enough, add a bit of jalapeno salsa.

Note: In our area this chili is used primarly as a sauce for
making smothered mexican dishes, ie: Enchiladas, burritos and etc.
If you are using it as a sauce, you may need to thicken it slightly
using a bit of corn starch and cold water.