Adobo Pork Tacos
30173 - 1 tbsp Olive Oil
68083 - 1 tbsp Chili Powder
68238 - 1 tbsp Oregano
17045 - 1 # Pork Shoulder
88550 - 1 cup Green Bell Pepper, diced
88173 - 1 cup Yellow Bell Pepper, diced
57715 - 1 cup Low Sodium Chicken Stock
57222 - 3 Cups Angela Mia Crushed Tomatoes
56114 - 1 tbsp Red Wine Vinegar
68351 - 1 tbsp Paprika
68261 - 1 tbsp Cayenne Pepper
60031 - 20 ea Corn Tortillas 6 in
88056 - 20 ea Lime Wedges
31020 - 3 cups Coleslaw
- Preheat oven to 325°F.
- Heat olive oil in large pot over medium-high flame.
- In a bowl, mix ancho chile powder and Mexican oregano; rub on pork shoulder. Brown seasoned pork shoulder on each side for 2 minutes; remove from pot. Add bell peppers and onion to pot. Add the chicken stock, Angela Mia Crushed Tomatoes, red wine vinegar, paprika and cayenne; simmer for 3 minutes. Return pork shoulder to pot; cover and place in oven for 1-1/2 hours. When finished cooking, shred pork and leave in cooking juices.
- For coleslaw, mix 1 cup of reduced fat sour cream with 2 tsp red wine vinegar and toss with 3 cups of coleslaw vegetables. Let sit in refrigerator for 1 hour.
- To serve, place shredded pork in the center of the corn tortillas, top with coleslaw, fold over and hold it closed with a fresh lime wedge.
Recipe sourced from Great Menus Start Here