Southwestern Pork Tomatillo And Corn Stew

1 lb. pork stew meat, rough diced small
3 cups raw kernel sweet corn
1/4 onion, diced
2 garlic cloves, minced
1 quart water to cook pork and corn
1 1/2 cups water
3 cups chopped tomatillos
1/2 to 1 serrano chile (seeds removed), to taste
2 cups sorrel or spinach leaves, trimmed
2 Tbsp cooking oil
1/2 cup roasted pumpkin seeds, ground slightly in blender

Put a large pot on the stove over medium-low heat and add the pork, corn, onion, garlic, and the quart of water.  Bring to a boil, reduce to low, and simmer until the corn and pork are cooked thoroughly.

Meanwhile, put 1/2 cup of the other water in a pot along with the tomatillos and cook over medium heat for 15 minutes or until very soft. There shouldn't be much liquid left in the pot. Dump the cooked tomatillos into a food processor or blender and add the serrano chile, sorrel/spinach leaves and remaining 1 cup of water. Blend or process on high until smooth.

Heat the cooking oil in a Dutch oven over medium heat and add the blended ingredients, cooking, stirring until hot. Add the ground up pumpkin seed and simmer for 10 minutes, stirring often.

To the Dutch oven with the tomatillos blend, add the cooked pork and corn WITH all the water they were cooked in. Taste and add salt as needed.  Stir and simmer for 15 to 25 minutes over low heat. The stew should thicken as it simmers, due to the corn.  Serve in soup bowls and top with a variety of ingredients such as chopped green onions, avocado, and lime.