Chili verde stew


2 lb boneless pork, cut coarsely into 1 1/2″ cubes
3 4 oz cans green chili peppers, diced
1 tbsp vegetable oil
36 oz canned corn kernels, drained
4 cups chicken broth
2 tsp cumin, ground

2 stalks celery, w/o leaves, diced
1 tsp dried oregano
salt to taste
2 med potatoes, diced
2 med tomatoes, chopped

How to prepare

Lightly brown the pork cubes in oil in a dutch oven or deep skillet over med high heat. Add the rest of the ingredients. Cover. Simmer for 1 hour. Serve hot with fresh corn or flour tortillas. Yields 8 servings

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