Shredded Pork and Pinto Tacos with Pepita Slaw

Before that: Dish with pork Carnitas. Carnitas is a work of love, as pork is stewed in fat for several hours until cooked, and then laid out on a platter with fried beans and rice. There are very few vegetables in this classic dish.A half pound of pork is a great addition to these tacos, which are dressed with pinto beans, avocado cream with Greek yogurt, and crunchy cabbage topped with pumpkin seeds. Plant-based protein sources account for about half of the total amount.
Combine the shallots, stock, 1/2 teaspoon salt, 1/2 teaspoon cumin, paprika, pork and garlic in a small saucepan; bring to a boil. Reduce heat to low; cover and simmer 25 minutes. Remove the pork from the pan; set aside. Increase the heat to medium; cook for 8 minutes or until the amount of liquid is reduced to about 2-3 tablespoons. Chop the pork with 2 forks; add the pork and beans to the cooking liquid. Mash some beans to thicken and bind the mixture.While the pork is cooking, combine the kale, cilantro, 1 1/2 tablespoons lime juice, oil, and 1/4 teaspoon salt; mix well. Sprinkle with pepitas sauce.Combine yogurt, avocado, remaining 1 1/2 teaspoons lime juice, 1/4 teaspoon cumin, and 1/4 teaspoon salt in a small bowl; mash until desired consistency.Heat the tortillas directly over the gas stove or in a hot cast-iron skillet for 20 seconds on each side, or until they are lightly browned. Spread the pork, cabbage, and avocado mixture evenly over the tortillas.Minced Chicken taco Option: Instead of pork tenderloin, use 2 skinless and boneless chicken thighs (4 oz each). Reduce the simmer time from 25 to 15 minutes and increase the amount of smoked paprika to 5/8 teaspoon. Per 4 servings (serving size: 2 tacos) CALORIES 392; FAT 3 g (sat 2 g, mono 9 g, poly 3 g); PROTEIN 24 g; CARBOHYDRATES 49 g; FIBER 12 g; SUGAR 5 g (no added sugar 0 g); CHOLESTEROL 54 mg; IRON 4 mg; SODIUM 600 mg; calcium 146 mg