Roasted Pork Tacos With Mole Sauce Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
335
FAT
83%
CHOL
18%
SOD
23%

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Ingredients for 20 servings

1/4 cup shelled pistachio nuts

1/2 teaspoon freshly ground black pepper

1/2 teaspoon kosher salt

6 large garlic cloves

20 medium corn tortillas, steamed and covered to keep warm

1 medium onion, quartered

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

2 poblano peppers

1 teaspoon kosher salt

1 teaspoon chili powder

1/2 cup shelled pumpkin seeds

1 tablespoon tamarind paste

1 teaspoon ground cumin

Lime wedges, for serving

1 pound grated Monterey Jack or Mexican Queso Blanco

1 tablespoon Emeril's Southwest Seasoning, recipe follows

1 tablespoon dark cane or corn syrup

1 cup olive oil plus 2 tablespoons

1/2 cup fresh lime juice

1/4 cup pine nuts

Cilantro sprigs, for garnish

1 teaspoon cocoa powder

1/2 cup chicken stock

1/2 cup heavy cream

2 teaspoons ground cinnamon

1 teaspoon distilled white vinegar

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