Mole-Inspired Pork Tacos with Spiced Chocolate Sauce

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Tender pork simmered in a rich, spiced chocolate-infused sauce served in warm corn tortillas topped with fresh garnishes. This Mexican recipe, ready in about 140 minutes, pairs pork shoulder, olive oil, yellow onion 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.

Ingredients

• 2 lbs, cut into 1-inch cubes pork shoulder
• 2 tbsp olive oil
• 1 medium, finely chopped yellow onion
• 4, minced garlic cloves
• 2 tbsp dried ancho chili powder
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 cup canned crushed tomatoes
• 2 cups chicken broth
• 2 oz, finely chopped dark chocolate
• 1 tsp salt
• 1/2 tsp black pepper
• 12 small corn tortillas
• 1/4 cup, chopped fresh cilantro
• 1 small, finely diced white onion
• for serving lime wedges

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy pot over medium-high heat. Add 2 lbs cubed pork shoulder and brown on all sides, about 5-7 minutes. Remove pork and set aside.
2. Step 2: Reduce heat to medium and add 1 finely chopped medium yellow onion and sauté for 5 minutes until softened. Add 4 minced garlic cloves, 2 tbsp dried ancho chili powder, 1 tsp ground cinnamon, and 1 tsp ground cumin, stirring constantly for 1 minute until fragrant.
3. Step 3: Stir in 1 cup canned crushed tomatoes and 2 cups chicken broth, scraping up any browned bits from the pot. Return pork to the pot and bring to a simmer.
4. Step 4: Cover and cook on low heat for 1.5 to 2 hours until pork is tender and sauce has thickened.
5. Step 5: Remove pork with a slotted spoon and stir 2 oz finely chopped dark chocolate into the sauce until melted and smooth. Season sauce with 1 tsp salt and 1/2 tsp black pepper.
6. Step 6: Return pork to the sauce and stir to coat.
7. Step 7: Warm 12 small corn tortillas in a dry skillet or microwave. Fill each tortilla with the pork mixture and top with 1/4 cup chopped fresh cilantro and 1 small finely diced white onion.
8. Step 8: Serve tacos with lime wedges for squeezing.