1 (3-pound) boneless pork loin roast, cut into 3/4-inch cubes
1/2 cup all-purpose flour
3 tablespoons vegetable oil
3 (10 1/2-ounce) cans chicken broth, undiluted
2 (10-ounce) cans tomatoes and green chiles, undrained
1 (4-ounce) can diced green chiles, undrained
2 medium onions, chopped
4 garlic cloves, minced
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon salt
2 (15 1/2-ounce) cans black beans, drained and rinsed
1 (16-ounce) package frozen whole kernel corn
8 (8-inch) flour tortillas
Shredded Cheddar cheese
Toppings: sour cream, chopped green onions, salsa
Garnish: fresh cilantro sprigs
How to Make It
Dredge pork in flour.
Brown half the pork in 1 1/2 tablespoons hot oil in a large Dutch oven, turning once. Repeat procedure with remaining pork and oil. Stir in broth and next 7 ingredients; bring to a boil. Reduce heat, and simmer 1 hour and 30 minutes.
Stir in beans and corn; simmer 30 minutes. Spoon mixture down center of flour tortillas. Sprinkle with cheese, and fold sides over filling. Serve with desired toppings; garnish, if desired.
We have been making this recipe since my mom first found it in the magazine (looks like 20 years ago!!!) We make it all the time, it is so flavorful and not particularly challenging to cook! Sometimes we use a slow cooker if we are feeling extra lazy :) definitely recommend!
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