Baja Pork Stew

Name: 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

17 ingredients

3 steps

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

Directions

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.