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

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