2 lb. boneless pork, cut in 1 1/2" cubes
1 tbsp. vegetable oil
3 (12 oz.) cans whole kernel corn, drained
2 stalks celery, without leaves, diced
2 med. potatoes, diced
2 med. tomatoes, coarsely chopped
3 (4 oz.) cans diced green chilies
4 c. chicken broth
2 tsp. ground cumin
1 tsp. dried oregano
Salt to taste

In large Dutch oven or deep skillet with lid, lightly brown pork cubes in oil over medium high heat. Add rest of ingredients; cover and simmer for 1 hour. Serve hot with fresh corn or flour tortillas. Makes 8 servings.