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Chili Verde Stew

2 pounds boneless pork, cut into 1 1/2 inch cubes
1 tablespoon vegetable oil
1 can, 36 ounce, corn kernels, drained
2 stalks celery, diced
2 medium potatoes, diced
2 medium tomatoes, chopped
12-ounce canned green chili peppers, diced
4 cups chicken broth
2 teaspoons cumin, ground
1 teaspoon dried oregano
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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