Santa Fe Stew

1 pound boneless pork butt, cubed
2 tablespoons vegetable oil
1 cup Masa Harina (corn flour) or flour
1 teaspoon Gebhardt's Chili Powder
2 cans (14.5 oz.) chicken broth (or 1 chicken and 1 beef)
2 teaspoons ground cumin
1 teaspoon salt
1 chopped onion
1 can(4 oz.) Ortega Diced Green Chiles
2 cups diced potatoes
2 cups sliced carrots
1 can (11 oz.) Green Giant Mexicorn
2 tablespoons cornstarch

Heat the oil in a large skillet. Mix the Masa Harina with the chili powder. Dredge the pork in the Masa mixture and brown in the oil. Put the meat in a crock pot. Add the broth, cumin, salt, onion and chiles. Cook on high for a couple of hours. Add the potatoes and carrots and cook for another couple of hours. Add the Mexicorn. Mix the cornstarch with a 1/4 cup of water, add to the stew. Cook uncovered for 20 minutes, the stew should thicken nicely.