Chili Verde Stew

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