1 (5 pound) pork butt roast (shoulder roast)
1/2 cup shelled pumpkin seeds
1/4 cup shelled pistachio nuts
1/4 cup roasted pine nuts
2 poblano peppers
1 medium onion, quartered
1 teaspoon chili powder
2 teaspoons ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon salt
1 tablespoon tamarind paste
1 tablespoon dark cane or corn syrup
1 teaspoon distilled white vinegar
1 cup plus 1 tablespoon olive oil
1/2 cup chicken stock
1/2 cup heavy cream
2 tablespoons butter
1 pound Granny Smith apples, cored, peeled and small diced
1/2 teaspoon ground cinnamon
2 tablespoons brown sugar
Freshly ground black pepper
1 pound grated Monterey Jack cheese
20 medium corn tortillas, fried in a taco shell and season with salt
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