ADOBO PORK TACOS
Yield Portion Size
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 | |
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
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 100 mg | 10% |
Carbohydrate | 35 g | 12% |
Cholesterol | 46 mg | 15% |
Total Fat | 15 g | 23% |
Iron | 2 mg | 14% |
Potassium | 418 mg | 0% |
Calories | 323 kcal | 16% |
Sodium | 117 mg | 5% |
Protein | 15 g | 31% |
Polyunsaturated Fat | 2 g | 10% |
Saturated Fat | 5 g | 27% |
Sugars | 6 g | 1% |
Dietary Fiber | 7 g | 27% |
Vitamin C | 55 mg | 92% |
Vitamin A | 1047 iu | 21% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
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.
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