Savor Summer with Pulled Pork Chile en Nogada Tacos:

Pulled Pork Chile en Nogada Tacos 

These Pulled Pork Chile en Nogada Tacos are not just a meal; they are a celebration of Mexican culinary traditions. The pulled pork provides a hearty base, while the picadillo filling adds layers of fruitiness and spice. The nogada sauce brings a creamy, tangy element that ties everything together, and the garnishes of pomegranate seeds and pumpkin seeds add bursts of freshness and crunch.

Whether you're hosting a dinner party or simply treating yourself, these tacos are sure to impress. Give them a try and let the vibrant flavors transport you straight to the heart of Mexico.

Ingredients:

• 2 lbs pork shoulder or pork butt
• 1 onion, quartered
• 4 cloves garlic, minced
• 1 cup orange juice
• 1 cup chicken broth
• 1 tablespoon cumin
• 1 tablespoon smoked paprika
• 1 tablespoon chili powder
• Salt and pepper to taste

• Prepared pulled pork (from above)
• 1 small onion, finely chopped
• 2 medium tomatoes, chopped
• 1 apple, peeled and finely chopped
• 1 pear, peeled and finely chopped
• 1 peach, peeled and finely chopped
• 1/2 cup raisins
• 1/2 cup chopped almonds
• 1/2 cup chopped walnuts
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste

• 1 cup walnuts, soaked in water overnight
• 1/2 cup milk
• 1/2 cup Mexican crema (or sour cream)
• 1/4 cup goat cheese or queso fresco
• 1 tablespoon sugar
• Salt to taste

• Pomegranate seeds
• Pumpkin seeds (pepitas), toasted
• Fresh cilantro, chopped

For the Tacos:

Instructions:

1. Prepare the Pulled Pork:

1. Season the pork shoulder with cumin, smoked paprika, chili powder, salt, and pepper.
2. Place the pork, onion, garlic, orange juice, and chicken broth in a slow cooker or a large pot.
3. Cook on low for 8 hours (or high for 4-5 hours) until the pork is tender and easily shreddable.
4. Remove the pork from the cooking liquid and shred it using two forks. Set aside.

2. Prepare the Picadillo Filling:

1. In a large skillet, heat a bit of oil over medium heat. Add the chopped onion and sauté until translucent.
2. Add the chopped tomatoes and cook until they break down and release their juices.
3. Stir in the chopped apple, pear, and peach. Cook until the fruits are tender.
4. Add the shredded pulled pork, raisins, chopped almonds, and walnuts. Stir to combine.
5. Season with cinnamon, ground cloves, nutmeg, salt, and pepper. Adjust seasoning to taste. Cook for a few more minutes until the flavors meld together. Remove from heat.

3. Prepare the Nogada Sauce:

1. Drain the soaked walnuts and place them in a blender.
2. Add the milk, Mexican crema, goat cheese or queso fresco, sugar, and a pinch of salt.
3. Blend until smooth. Adjust the consistency with more milk if needed, and adjust seasoning to taste.

4. Assemble the Tacos:

1. Warm the tortillas in a dry skillet or on a griddle.
2. Place a spoonful of the picadillo filling onto each tortilla.
3. Drizzle the nogada sauce over the filling.
4. Garnish with pomegranate seeds, toasted pumpkin seeds, and chopped fresh cilantro.

5. Serve: