Braised Guajillo Pork Tamales with Tomatillo Pico de Gallo & Pineapple-Nopales Salsa – Moveable Feas

Ingredients

• 3-1/2 lb. boneless pork shoulder, trimmed and cut into 1-1/2-inch pieces
• 1-1/2 Tbs. ground cumin
• 1 Tbs. granulated garlic
• Kosher salt and freshly ground black pepper
• 1/2 tsp. ground Mexican cinnamon
• 2 Tbs. olive oil
• 1/3 cup dry white wine
• 3 cups unsalted chicken broth
• 1 tsp. Mexican oregano
• 10 dry seeded guajillo chiles, about 2 oz.
• 1/2 large Spanish onion, coarsely chopped
• 5 cloves garlic, coarsely chopped
• 2 cups low-salt chicken broth, warmed
• 1/4 cup milk
• 1 tsp. baking powder
• 1 tsp. salt
• 2 cups masa harina, more as needed
• 3-1/2 oz. (about 1/2 cup) softened lard, cut into small pieces
• 35 pitted Kalamata olives (about 1 scant cup)
• 3/4 cup golden raisins
• 28 5 x 8-inch parchment pieces (or corn husk tamale wrappers, soaked in water to soften)
• 1 cup medium dice pineapple, about 5 oz.
• 3/4 cup coarsely chopped red onion, about 3 oz.
• 3/4 cup small dice cleaned cactus paddles (nopales), about 3 oz.
• 1/4 cup fresh lime juice
• 2 Tbs. coarsely chopped lightly packed cilantro
• 1-1/2 Tbs. extra-virgin olive oil
• Kosher salt
• 12 oz. small fresh tomatillos, about 5 to 6, husked, rinsed, and quartered
• 2 large cloves garlic, crushed and peeled
• 1/2 fresh serrano chili seeded and coarsely chopped, more to taste
• 3 Tbs. coarsely chopped fresh cilantro