Red Chili Pork With Pineapple Habanero Salsa, Guacamole And Fresh Corn Tortillas

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Nourished Kitchen


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2/3 cup fresh pineapple, diced, juice reserved

1 x orange or red habanero, stemmed, seeded and minced

1 x green onion, thinly sliced

1 1/2 tsp fresh cilantro

1/2 tsp piloncillo

fine sea salt and freshly-ground black pepper to taste

1/2 lb fresh smooth-ground corn masa for tortillas

1 cup hot, filtered water

1 tsp minced cilantro and/or green onion tops (optional)

pinch of salt

pinch of aluminum-free-baking soda (optional)

lard or bacon fat for the griddle

1 large ripe avocado

1 1/2 tsp fresh cilantro, coarsely chopped

1 small clove garlic, minced

1 tsp fresh lime juice

sea salt

8-10 x New Mexico chiles, stemmed and seeded

1 large clove garlic, peeled

1/2 tsp cumin seeds, toasted

1/2 tsp Mexican oregano

1 tsp pineapple juice or raw apple cider vinegar

1/3 cup filtered water

1/4 tsp salt

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