2-3 pounds boneless pork rib eye, or boneless country rib
1 tablespoon canola oil
2 stalks celery, without leaves, diced
2 medium potatoes, diced
2 medium tomatoes, coarsely chopped
12 oz. roasted, peeled and diced green chiles
4 cups chicken broth (More than Gourmet or Stock Options brands suggested)
2 teaspoons ground cumin
1 teaspoon dried oregano
4 ears of corn kernels, removed from cob, or frozen corn
Sea salt, to taste

In large Dutch oven, brown pork cubes in oil over medium-high heat. Add celery, potatoes, tomatoes, chiles, broth, cumin and oregano, cover and simmer for one hour. Add corn kernels, taste and adjust with sea salt to taste. Serve hot with fresh corn or flour tortillas.

This recipe works great on the grill! Begin browning over direct medium heat and then cover and move to indirect heat to simmer. Rotate pot and stir often, adding water if needed. Serves about 8.
- Chef Mick Rosacci, www.TonysMarket.com