Pueblo Green Chile Stew

Adapted from our friends at Tony’s Market

2–3 lbs duBreton Boneless Pork, cut into 1-inch pieces
2 Tbsp canola oil
2 stalks celery, chopped
2 potatoes, diced
2 tomatoes, diced
1 1/2 cup roasted green chiles, peeled, seeded, and chopped
4 cups chicken broth
2 tsp DLM Cumin
1 tsp DLM Oregano
4 ears of fresh corn, kernels removed from cob
Salt and pepper to taste

In a large deep pot, brown pork in oil until golden. Add the celery, potatoes, tomatoes, chiles, broth, cumin, and oregano. Bring up to a low boil and then lower heat, cover and let simmer for one hour. Add the fresh corn kernels and season to taste with salt and pepper. Serve hot with additional fresh corn or warm flour tortillas.

Makes 6–8 servings

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