Adobo Pork Tacos
Pork shoulder is rubbed with Mexican spices, browned, and braised in crushed tomatoes, vinegar, peppers and onions.
- 1 tbsp Olive oil
- 1 tbsp Ancho chile powder
- 1 tbsp Mexican oregano dried
- 1 lbs Pork shoulder boneless
- 1 cup Green bell peppers diced
- 1 cup Yellow bell peppers diced
- 1 cups Low-sodium chicken stock
- 3 cups 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
- 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.
Courtesy of ConAgra