Pork Chile Verde

small pork sirloin roast(or any pork you can chunk up), cut into bite-sized chunks
1 can green enchilada sauce
2 cans chopped green chiles
3 big carrots, finely chopped
1/2 bunch celery, finely chopped
1 onion, finely chopped
1 green bell pepper, finely chopped
6-8 tomatillos, finely chopped
1 big tomato, finely chopped

Heat a soup pot or big fry pan until really hot. Drizzle in olive oil. Add pork chunks all at once. Season with granulated garlic, salt and pepper. Brown meat so there's a good caramel color. Add carrots, celery, onion and bell pepper. Saute until veggies are nice and soft. Add enchilada sauce, green chiles and tomatillos. Saute a few minutes. Add enough water so you can see it everywhere but it doesn't cover the meat and veggies. Season with salt, pepper and a pinch of sugar. Cover and simmer until veggies are falling apart, sauce is thickened and meat is very tender. Add tomato and simmer few more minutes. Taste and reseason if necessary. Consistency should be like a thick stew. Serve in a bowl topped with chopped fresh cilantro, shredded cheese, sour cream and tortilla chips. This makes enough to feed my family of six.