Mexican Crock Pot Pork Tortilla Filling - cooking recipe

Ingredients

1 lb boneless pork, cubed
1 (15 ounce) can black beans, drained
1 (16 ounce) can pinto beans, drained
1 (4 ounce) can green chilies, diced, drained
1 (14 1/2 ounce) can diced tomatoes, drained
1 (11 ounce) can corn, drained
1 garlic clove, pressed
1/2 onion, diced
1 cup water
4 tablespoons taco seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup rice
flour tortilla

Preparation

Seer pork. Can be done the night before.
Put everything except rice and tortillas in crock pot.
Cover and cook 9 hours on low.
Add rice and continue cooking for 30 minutes. It should look soupy if if doesn't add 1/2 C water with rice.
I serve with cheddar cheese and sour cream on flour tortillas.
This recipe is very forgiving. It can also be converted to a soup by adding chicken broth and omitting the rice.