Ingredients
2 pounds lean boneless pork, cut into 1-1/2-inch cubes1 tablespoon canola oil4 cups chicken broth, divided3 cans (11 ounces each) whole kernel corn, drained2 celery ribs, diced2 medium potatoes, peeled and diced2 medium tomatoes, diced3 cans (4 ounces each) chopped green chilies2 teaspoons ground cumin1 teaspoon dried oregano1 teaspoon salt, optional3 tablespoons all-purpose flourCornbread or warmed flour tortillas, optional
Preparation
In a 5-qt. Dutch oven over medium-high heat, brown pork in oil. Add 3-1/2 cups broth, corn, celery, potatoes, tomatoes, chilies, cumin, oregano and salt if desired; bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat and vegetables are tender.
Combine flour and remaining broth; stir into stew. Bring to a boil; cook, stirring constantly, until thickened. Serve with cornbread or tortillas if desired.
