INGREDIENTS
2 1/2 lb
boneless pork shoulder
16 oz
roasted salsa verde (jarred)
3
roasted poblanos, deseeded and diced
15 1/2 oz
can of black beans, drained and rinsed
1 cup
frozen corn, thawed
Salt and pepper,
6
flour tortillas, cut lengthwise into thick 2" strips then halved
3/4 cup
shredded colby jack cheese