Pork and Tomatillo Stew

Name: Pork and Tomatillo Stew
Ingredients: 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