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New Mexico Chili Verde Stew
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.
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