1 T        Olive Oil

1 T        Ancho Chile Powder

1 T        Mexican Oregano, dried

1 1/2 lb Pork Shoulder, boneless

1 C       Green Bell Peppers, diced

1 C       Yellow Bell Peppers, diced

1 C        Yellow Onion, diced

1 1/2 C Low-Sodium Chicken Stock

3 C       Crushed Tomatoes, no salt added

1 T        Red Wine Vinegar

1 T        Paprika

1 T        Cayenne Pepper

20 Ea    Corn Tortillas (6 inch)

20 Ea    Lime Wedges, fresh


1 C        Reduced Fat Sour Cream

2 t         Red Wine Vinegar

3 C        Coleslaw Vegetables, shredded



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, 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 garnish with a fresh lime wedge.


Photo courtesy of Conagra Foodservice.

10 servings of 2 tacos

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