Pueblo Green Chili Stew - cooking recipe

Ingredients

2 lb. boneless pork, cut
1 Tbsp. vegetable oil
2 medium potatoes, diced
3 (12 oz.) cans corn, drained
2 stalks celery (without leaves), diced
3 (4 oz.) cans diced green chilies
4 c. chicken broth
2 Tbsp. ground cumin
1 Tbsp. dried oregano
salt to taste.

Preparation

In large Dutch oven or deep skillet with lid, lightly brown pork cubes in oil over medium-high heat.
Add remaining ingredients; cover and simmer for 1 hour.
Serve hot with fresh flour or corn tortillas.
Makes 8 servings.