Mexican Pork Stew

INGREDIENTS

• 6 green onions, trimmed
• 1 bunch cilantro
• Kitchen string
• 2 1/2 pounds boneless pork shoulder roast
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 garlic cloves
• 1 (10-oz.) can mild red enchilada sauce
• 2 medium-size baking potatoes, peeled and diced
• 10 (5 1/2-inch) soft taco-size corn tortillas
• 2 (11-oz.) cans yellow corn with red and green bell peppers
• Salt to taste
• Toppings: lemon wedges, diced radishes, diced onion, shredded cabbage