- 2 pounds boneless pork sirloin or shoulder, cubed
- 1 tablespoon vegetable oil
- 3 (12 ounce) cans corn kernels, drained
- 2 stalks celery, without leaves, diced
- 2 medium potatoes, diced
- 2 medium tomatoes, coarsely chopped
- 3 (4 ounce) cans diced green chiles
- 4 cups chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon 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 one hour. Serve hot with fresh corn or flour tortillas.