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Adobo Pork Tacos
Ingredients
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 Angelia 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
Instructions
1. Preheat oven to 325°F.
2. Heat olive oil in large pot over medium-high flame.
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.
4. 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.
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.