Mexican Pork Stew Tortillas

• 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)

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.

pork, flour, salt, pepper, vegetable oil, chili pepper, chicken broth, tomatoes, green chilies, onions, fresh garlic, cumin, oregano, salt, black beans, corn, flour tortillas, cheddar cheese, green onion

Taken from www.food.com/recipe/mexican-pork-stew-tortillas-174889 (may not work)