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Baja Pork Stew

Yield Makes 8 servings


  • 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

  1. Dredge pork in flour.

  2. 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.

  3. 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.