Mexican Pork Stew Tortillas

If you love Mexican food then you will love this!

• Ready In: 27 hrs
• Serves: 8

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.