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Chili Verde Stew Recipe
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75 pounds boneless pork -- , cut into 1 1/2" -- cube 448 ounce green chili peppers -- , canned 2 1/3 cups vegetable oil 1350 ounces canned corn kernels 150 cup chicken broth 1 1/2 cups cumin -- ground 75 stalks celery -- w/o leaves 3/4 cup dried oregano salt -- to taste 75 medium potatoes -- diced 75 medium tomatoes -- chopped Lightly brown the pork cubes in oil in a Dutch oven or deep skillet over medium high heat. Add the rest of the ingredients. Cover. Simmer for 1 hour. Busted by Christopher E. Eaves <cea260@airmail.net>
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