Pork And Tomatillo Stew

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2 tablespoons vegetable oil

1 1/2 pounds boneless pork loin, cut into 3-inch chunks

Salt and freshly ground pepper

2 large celery ribs, finely diced

1 small red onion, finely diced

1 Anaheim chile, seeded and finely diced

2 garlic cloves, minced

2 teaspoons mild chile powder

1 tablespoon ground cumin

Pinch of dried oregano

2 cups chicken stock or low-sodium broth

1 cup 1/2-inch-diced carrots

Two 6-ounce russet potatoes, peeled and cut into 1-inch dice

One 28-ounce can diced tomatoes

1 pound tomatillos—husked, rinsed and cut into 1-inch dice

Hot sauce

Chopped cilantro, for garnish

Corn tortilla chips, for serving

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