Mexican Pork Stew Tortillas |
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Prep Time: 1500 Minutes Cook Time: 120 Minutes |
Ready In: 1620 Minutes Servings: 8 |
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If you love Mexican food then you will love this! Ingredients:
3 lbs boneless pork (cut into about 1-inch cubes) |
1/2 cup flour |
3 teaspoons seasoning salt (or use white salt) |
1 teaspoon pepper |
3 -6 tablespoons vegetable oil |
2 -3 teaspoons dried chili pepper flakes (optional or to taste) |
3 (10 ounce) cans chicken broth, undiluted |
2 (10 ounce) cans whole tomatoes, undrained |
1 (4 ounce) can green chilies, undrained |
2 onions, chopped |
2 tablespoons minced fresh garlic |
1 tablespoon cumin |
1 tablespoon dried oregano |
salt and pepper |
2 (15 ounce) cans black beans, drained and rinsed |
1 (16 ounce) package frozen corn |
8 (8 inch) flour tortillas |
shredded cheddar cheese |
chopped green onion (optional) |
Directions:
1. In a shallow dish mix the flour with seasoned salt and pepper.
2. Dredge the pork cubes in the flour mixture.
3. Heat oil in a Dutch oven and brown the pork cubes.
4. Add in the chili flakes (if using) broth, tomatoes with juice, green chilies with juice, onions, garlic, cumin, oregano; bring to a boil, reduce heat and simmer over medium-low heat (uncovered) for about 1-1/2 hours (season with salt and pepper to taste).
5. Add in the black beans and corn; simmer for about 20-30 minutes.
6. Spoon the mixture down the center of each tortilla, then sprinkle with shredded cheese and chopped green onions.
7. Fold the sides over filling.
8. Serve with desired toppings.
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