Mole-Inspired Pork Tacos with Roasted Pepitas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Soft corn tortillas filled with tender shredded pork simmered in a rich, smoky mole-inspired sauce and topped with crunchy roasted pumpkin seeds. This mexican-inspired pork ready in about 140 minutes pairs olive oil, medium onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 20 min Cook: 120 min Serves 6 Mexican cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large heavy pot over medium-high heat. Add 2 lbs pork shoulder chunks and brown on all sides, about 5-7 minutes.
  2. Step 2: Remove pork and set aside. In the same pot, add 1 medium diced onion and 4 minced garlic cloves, sauté for 4 minutes until softened and fragrant.
  3. Step 3: Stir in 2 chopped chipotle peppers in adobo sauce, 2 tbsp unsweetened cocoa powder, 1 tsp ground cumin, 1 tsp dried oregano, and 1 cinnamon stick. Cook for 1 minute until aromatic.
  4. Step 4: Return pork to pot and add 2 cups chicken broth, 1 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours until pork is tender and easily shredded.
  5. Step 5: Meanwhile, toast 1/4 cup pumpkin seeds in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly browned.
  6. Step 6: Once pork is tender, shred it with two forks and return to the sauce to coat.
  7. Step 7: Warm 12 small corn tortillas in a dry skillet or microwave. Fill each tortilla with shredded pork, sprinkle with toasted pumpkin seeds and 1/4 cup chopped fresh cilantro. Serve with lime wedges on the side.

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Frequently asked questions

How long does Mole-Inspired Pork Tacos with Roasted Pepitas take to make?

Total time is about 140 minutes (20 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mole-Inspired Pork Tacos with Roasted Pepitas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Mole-Inspired Pork Tacos with Roasted Pepitas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mole-Inspired Pork Tacos with Roasted Pepitas for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mole-Inspired Pork Tacos with Roasted Pepitas?

Mexican pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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