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Soups & StewsSoups with Meat: P - Z >  Pueblo Green Chile Stew



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• 2 pounds boneless pork sirloin or shoulder, cubed
• 1 tablespoon vegetable oil
• 3 12-oz. cans corn kernels, drained
• 2 stalks celery, without leaves, diced
• 2 medium potatoes, diced
• 2 medium tomatoes, coarsely chopped
• 3 4-oz. cans diced green chiles
• 4 cups chicken broth
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• Salt, to taste 

Cooking Directions
In large Dutch oven or deep skillet with lid, brown pork cubes in oil over medium-high heat until lighly browned.

Add rest of ingredients to pot; cover and simmer for one hour.

Serve hot with fresh corn or flour tortillas.

Serving Suggestions
One of our most requested soup recipes. Perfect way to warm up after a day outside or for watching a football game.

Nutrition Facts
Calories 410 calories; Protein 36 grams; Fat 13 grams; Sodium 990 milligrams; Cholesterol 95 milligrams; Saturated Fat 4 grams; Carbohydrates 36 grams; Fiber 5 grams
Recipe and photo courtesy of National Pork Board.
For more information about The Other White Meat, visit


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