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  • Roasted Pork Tacos With Green Mole Sauce And Apple Relish

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    Roasted Pork Tacos With Green Mole Sauce And Apple Relish
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 5 lb pork butt roast (shoulder roast)
    •     Extra virgin olive oil
    •     Creole Seasoning see * Note
    • 1/2 c. shelled pumpkin seeds
    • 1/4 c. shelled pistachio nuts
    • 1/4 c. roasted pine nuts
    • 2 x poblano peppers
    • 1 med onion quartered
    • 1 tsp chili pwdr
    • 2 tsp grnd cinnamon
    • 1 tsp grnd cumin
    • 1/2 tsp salt
    • 1 Tbsp. tamarind paste
    • 1 Tbsp. dark cane or possibly corn syrup
    • 1 tsp distilled white vinegar
    • 1 c. extra virgin olive oil plus
    • 1 Tbsp. extra virgin olive oil
    • 1/2 c. chicken stock
    • 1/2 c. heavy cream
    • 2 Tbsp. butter
    • 1 lb Granny Smith apples cored, peeled,
    •     and small diced
    • 1/2 tsp grnd cinnamon
    • 2 Tbsp. brown sugar
    •     Salt to taste
    •     Freshly-grnd black pepper to taste
    • 1 lb Monterey Jack cheese grated
    • 20 med corn tortillas fried in a taco shel
    •     and seasoned with salt

    Directions

    1. Preheat the oven to 450 degrees. Season the pork with extra virgin olive oil and Creole seasoning. Place on a roasting pan and roast for 1 hour. Reduce the oven temperature to 350 degrees and continue to cook for 3 hrs or possibly till the meat is very tender. Remove from oven and cold for 30 min. Using 2 forks, pull the meat off the bones into small pcs and set aside.
    2. Increase the oven temperature to 400 degrees. Place the nuts, peppers, and onions on a baking sheet. Drizzle with 1 Tbsp. extra virgin olive oil. Roast for 10 to 15 min. Remove from the oven and peel, seed and chop the peppers.
    3. In a food processor, combine the nuts, peppers, onions, chili pwdr, cinnamon, cumin, tamarind paste and salt, 1 Tbsp. dark cane syrup, vinegar and extra virgin olive oil. Puree till creamy, stopping once to scrape the sides of the bowl. Turn the sauce into a saucepan. Whisk in the chicken stock and cream. Bring the sauce up to a boil and reduce to a simmer. Cook for 2 min. Remove from the heat and keep hot.
    4. In a saute/fry pan, over medium heat, heat the butter. Add in the apples, cinnamon and sugar. Season with salt and pepper. Saute/fry till the apples are soft, about 4 min. Remove from the heat and set aside.
    5. To build the tacos, place some the roasted pork in each taco shell. Spoon some of the Mole Sauce over the pork. Place some of the grated cheese on top of the sauce. Top with a spoonful of the relish.
    6. This recipe yields 20 tacos.
    7. Yield: 20 tacos

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