Pueblo Green Chili Stew

Source: Angela Lowry

2 pounds boneless pork sirloin or shoulder, cubed

1 Tbsp vegetable oil

3 cans (12 oz. each) beans or corn kernels, drained well

2 stalks celery, without leaves, diced

2 medium potatoes, diced

2 medium tomatoes, coarsely chopped

3 cans (4 ounces each) diced mild green chilies

4 cups chicken broth

2 tsp ground cumin

1 tsp dried oregano

salt to taste

In large Dutch oven or deep skillet with lid, brown pork cubes in oil over medium high heat until lightly browned. Add rest of ingredients to pot; cover and simmer for 1 hour. Serve hot with fresh corn or homemade gluten free flour tortillas.