Title: New Mexico Chili Verde Stew
Categories: Chili Ethnic Soup
Yield: 8 Servings
| 2 | lb | Boneless pork, cut into 1 1/2 cubes |
| 1 | tb | Vegetable oil |
| 36 | oz | Canned corn kernels, drained |
| 2 | | Stalks celery, diced |
| 2 | md | Potatoes, diced |
| 2 | md | Tomatoes, chopped |
| 12 | oz | Canned green chile peppers, diced |
| 4 | c | Chicken broth |
| 2 | ts | Cumin, ground |
| 1 | ts | Dried oregano |
| 1 | | Salt to taste |
Lightly brown the pork cubes in oil in a Dutch oven or deep skillet over
medium high heat. Add the rest of the ingredients. Cover. Simmer for 1
hour. Serve hot with fresh corn or flour tortillas.