New mexico chili verde stew
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Boneless Pork, Cut Into 1 1/2\" Cubes |
| 1 | tablespoon | Vegetable Oil |
| 36 | ounces | Canned Corn Kernels, Drained |
| 2 | Stalks Celery, diced | |
| 2 | mediums | Potatoes, Diced |
| 2 | mediums | Tomatoes, Chopped |
| 12 | ounces | Canned green chile peppers, diced |
| 4 | cups | Chicken broth |
| 2 | teaspoons | Cumin, ground |
| 1 | teaspoon | Dried oregano |
| Salt to taste | ||
Directions
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.
From: Joel Ehrlich
Submitted By JIM WELLER On 07-26-95