3 lbs. boneless pork, cubed
3 T. oil
4 c. chicken broth, divided
11-oz. can corn, drained
10-oz. jar green chile salsa
4-oz. can chopped green chiles
3 stalks celery, chopped
4 cloves garlic, minced
salt to taste
In a stockpot, brown pork in oil over medium-high heat. Remove pork and set aside, reserving drippings in stockpot; increase heat to high. Add one cup broth to reserved drippings; cook and stir until boiling. Return pork to stockpot; stir in remaining ingredients and enough of remaining broth to barely cover. Reduce heat to low. Cover and simmer for 1-1/2 to 2 hours, until thickened