ADOBO PORK TACOS
Yield: 10 portions
|Olive oil||1 tbsp|
|Ancho chile powder||1 tbsp|
|Mexican oregano, dried||1 tbsp|
|Pork shoulder, boneless||1-1/2 lb|
|Green bell peppers, diced||1 cup|
|Yellow bell peppers, diced||1 cup|
|Yellow onion, diced||1 cup|
|Low-sodium chicken stock||1-1/2 cups|
|Angela MiaŽ Crushed Tomatoes-No Salt Added||27000 38062||3 cups|
|Red wine vinegar||1 tbsp|
|Cayenne pepper||1 tbsp|
|Corn tortillas (6 inch)||20 ea|
|Lime wedges, fresh||20 ea|
|Reduced fat sour cream||1 cup|
|Red wine vinegar||2 tsp|
|Coleslaw vegetables, shredded||3 cups|
- 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 sour cream with red wine vinegar and toss with 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.