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 pot 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 this 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.
Used different ingredients.
Try this recipe with kangaroo in place of the pork. Add a few corn cobbetes in the last 15 minutes of cooking. For Australians, get the right green chili at usafoods.com - 14 Feb 2011
it was great! very tasty and flavourful. also, it's not very spicy so kids can enjoy as well. - 21 Jul 2008
This was a big hit in my house and tasted even better on day 2. I was apprehensive about simmering fillet for so long but it was fine. I added some sweet corn shortly before the end of the cooking time while I was reducing the liquid. - 09 Apr 2012