Angela Mia

Yield: 10 portions
Portion Size: 2 tacos

Olive oil 1 tbsp
Ancho chile powder 1 tbsp
Mexican oregano, dried 1 tbsp
Pork shoulder, boneless 1-1/2 lb
Green bell peppers, diced 1 cup
Yellow bell peppers, diced 1 cup
Yellow onion, diced 1 cup
Low-sodium chicken stock 1-1/2 cups
Angela Miaź Crushed Tomatoes-No Salt Added27000 38062 3 cups
Red wine vinegar 1 tbsp
Paprika 1 tbsp
Cayenne pepper 1 tbsp
Corn tortillas (6 inch) 20 ea
Lime wedges, fresh 20 ea
Reduced fat sour cream 1 cup
Red wine vinegar 2 tsp
Coleslaw vegetables, shredded 3 cups


  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 sour cream with red wine vinegar and toss with 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.
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