1. Cut your pork roast into bite-sized cubes while your oil is heating in a large saute pan. 2. While the pork is browning, dice your celery and onion. 3. Once the pork is browned, add in the onion and celery. 4. After your onion, celery and pork have cooked down a bit, add in the salsa verde, diced green chiles and El Pato (I use the jalapeno version for this recipe. It's the one that comes in the green can). Add as much of this as you'd like,but take heed that it's warmer than the other salsas. 5. Stir together and let simmer. 6. Juice the lime into the mix, season with the celery salt, add the cumin and mix. 7. I love to serve this with sour cream, diced cilantro and shaved cabbage (red or green works great). It also goes well with these tortillas:http://www.recipezaar.com/65491. 8. YUMMY! Delicious left overs for a few days too :). ---------------------------------------------------------------------------
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