Mexican Pork Stew Tortillas - cooking recipe

Ingredients

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)

Preparation

In a shallow dish mix the flour with seasoned salt and pepper.
Dredge the pork cubes in the flour mixture.
Heat oil in a Dutch oven and brown the pork cubes.
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).
Add in the black beans and corn; simmer for about 20-30 minutes.
Spoon the mixture down the center of each tortilla, then sprinkle with shredded cheese and chopped green onions.
Fold the sides over filling.
Serve with desired toppings.