Mole-Inspired Pork Tacos with Avocado Crema and Pickled Red Onion

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

Tender pork simmered in a rich, spiced mole sauce served in warm corn tortillas topped with creamy avocado crema and tangy pickled red onions. This mexican-inspired pork ready in about 150 minutes pairs pork shoulder, cut into 1-inch cubes, olive oil, large yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs pork shoulder, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 4 cloves garlic cloves, minced
• 1 tbsp chipotle chili powder
• 2 tbsp cocoa powder, unsweetened
• 1 tsp ground cumin
• 1 cinnamon stick
• 2 cups chicken broth
• 2 tbsp tomato paste
• 1 tbsp brown sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 12 corn tortillas
• 1 large ripe avocado
• 1/2 cup sour cream
• 1 tbsp lime juice
• 1 small red onion, thinly sliced
• 1/2 cup white vinegar
• 1 tsp sugar

Instructions

1. Step 1: In a medium bowl, combine 1/2 cup white vinegar, 1 tsp sugar, and 1/2 tsp salt. Add 1 small thinly sliced red onion and let it pickle for at least 30 minutes.
2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 2 lbs 1-inch cubed pork shoulder and brown on all sides, about 6-8 minutes. Remove pork and set aside.
3. Step 3: In the same pot, add 1 large diced yellow onion and sauté for 5 minutes until softened. Add 4 minced garlic cloves, 1 tbsp chipotle chili powder, 2 tbsp unsweetened cocoa powder, and 1 tsp ground cumin; cook for 1 minute until fragrant.
4. Step 4: Stir in 2 tbsp tomato paste, 1 tbsp brown sugar, 1 tsp salt, and 1/2 tsp black pepper. Return the pork to the pot and add 2 cups chicken broth and 1 cinnamon stick.
5. Step 5: Bring to a simmer, cover, and reduce heat to low. Cook gently for 2 hours until the pork is tender and shreds easily.
6. Step 6: While pork cooks, prepare avocado crema by blending 1 large ripe avocado, 1/2 cup sour cream, and 1 tbsp lime juice until smooth.
7. Step 7: Warm 12 corn tortillas on a dry skillet over medium heat for 30 seconds each side until pliable.
8. Step 8: To assemble, fill each tortilla with shredded pork, a drizzle of avocado crema, pickled red onions, and sprinkle 1/4 cup chopped fresh cilantro. Serve immediately.