How To make 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.
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