ADOBO PORK TACOS

ADOBO PORK TACOS

10 portions (2 tacos)


1 tbsp	Olive oil
1 tbsp	Ancho chile powder
1 tbsp	Mexican oregano, dried
1-1/2 lbs	Pork shoulder, boneless
1 cup	Green bell peppers, diced
1 cup	Yellow bell peppers, diced
1 cup	Yellow onion, diced
1-1/2 cups	Low-sodium chicken stock
3 cups	Angela Mia® Crushed Tomatoes-No Salt Added
1 tbsp	Red wine vinegar
1 tbsp	Paprika
1 tbsp	Cayenne pepper
20 ea	Corn tortillas (6 inch)
20 ea	Lime wedges, fresh
1 cup	Reduced fat sour cream
2 tsp	Red wine vinegar
3 cups	Coleslaw vegetables, shredded

Percent Daily Values are based on a 2,000 calorie diet

Step 1

Preheat oven to 325°F.
Step 2

Heat olive oil in large pot over medium-high flame.
Step 3

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.
Step 4

For coleslaw, mix sour cream with red wine vinegar and toss with coleslaw vegetables. Let sit in refrigerator for 1 hour.
Step 5

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.