Roasted Pork Tacos With Green Mole Sauce And A Cinnamon And Apple Relish Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
508
FAT
101%
CHOL
20%
SOD
39%

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Ingredients for 20 servings

Freshly ground black pepper

Creole seasoning

1/4 cup shelled pistachio nuts

1/2 teaspoon ground cinnamon

2 tablespoons brown sugar

1/4 cup roasted pine nuts

1 medium onion, quartered

1 cup plus 1 tablespoon olive oil

1 pound grated Monterey Jack cheese

2 poblano peppers

1 teaspoon chili powder

1/2 cup shelled pumpkin seeds

1 pound Granny Smith apples, cored, peeled and small diced

20 medium corn tortillas, fried in a taco shell and season with salt

1 tablespoon tamarind paste

1 teaspoon ground cumin

1 tablespoon dark cane or corn syrup

Salt

1 (5 pound) pork butt roast (shoulder roast)

Olive oil

1/2 teaspoon salt

1/2 cup chicken stock

1/2 cup heavy cream

2 teaspoons ground cinnamon

2 tablespoons butter

1 teaspoon distilled white vinegar

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