Enjoy a south of the border treat with this savory pork stew. Fresh tomatillos, serrano chilis, and summer fresh vegetables come together in this slowly simmered one dish meal.
If you don't have fresh tomatoes, you can substitute for two (14-ounce) cans of diced tomatoes. If you don't have fresh oregano, use 1 tablespoon dried oregano.
In a medium casserole heat olive oil. Season pork with salt, pepper, and cumin and cook over high heat, stirring occasionally until brown, about 7 minutes.
Add onions, celery, garlic, bay leaves and serrano chilis. Cook for another five minutes to sweat out vegetables. Add diced tomatoes, oregano, stock and tomatillos. Stir well and bring to a boil. Reduce heat and let simmer for 40 minutes, stirring occasionally. Adjust seasoning with salt and pepper if necessary.