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Brown the pork in oil in batches in a heavy iron skillet. Place the meat in a 3-4 quart covered casserole and add the remaining ingredients. Deglaze the skillet with the chicken broth (water) and add to the casserole. Barely cover the ingredients with water or broth. Cover and simmer until the stew is thick and meat very tender, about 1½ hours. Add salt to taste before serving.
Your Green Chile Stew With Rork is ready. Good luck!
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