Baja Pork Stew

Ingredients

• 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

Preparation

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.