Pat pork cubes dry with paper towel. Toss with 1 tsp kosher salt and 1/4 tsp black pepper. Heat a large heavy skillet or Dutch oven over medium-high heat and add 1 tbs vegetable oil. Working in batches to avoid crowding, sear pork cubes until deeply browned on at least two sides, about 4–5 minutes per batch. Transfer browned pork to a plate and repeat with remaining pork, adding the second tablespoon of oil if needed.

Sauté Aromatics

Reduce heat to medium. Add the chopped onion to the same pot and sauté until softened and beginning to brown, about 5 minutes. Add the minced garlic and chopped chipotle, stirring for 30–45 seconds until fragrant. Stir in the ground cumin, dried oregano and remaining 1/2 tsp kosher salt and 1/4 tsp black pepper; cook 30 seconds to toast spices.

Deglaze and Simmer

Add tomato paste and cook, stirring, 1 minute. Pour in the chicken or pork stock, scraping up browned bits from the bottom of the pan. Return the browned pork and any accumulated juices to the pot. Bring to a gentle simmer, reduce heat to low, cover partially, and cook until pork is tender and easily shredded, about 45–60 minutes. Check once or twice and add up to 1/4 cup more stock or water if mixture looks dry.

Finish Filling

When pork is fork-tender, remove lid, increase heat to medium and simmer uncovered 5–8 minutes to reduce liquid slightly if needed. Stir in lime juice and chopped cilantro. Taste and adjust seasoning with salt and pepper. If you prefer a saucier filling, reserve some cooking liquid.

Beans & Add-ins

While pork finishes, warm cooked pinto beans in a small saucepan over low heat with a pinch of salt and a splash (1–2 tbs) of the pork cooking liquid or stock to keep them moist. If using canned beans, mash roughly with the back of a spoon for a creamier texture. If using jalapeño, stir it into the beans or into the pork at this point for added heat.

Once pork is ready, fold the warmed beans into the pork filling (or keep separate for assembly) and stir in half of the shredded pepper jack so it melts into the warm mixture, about 1–2 minutes. Reserve the remaining pepper jack for topping.

Assembly & Serving

Warm tortillas: Wrap tortillas in a clean kitchen towel and heat in a dry skillet over medium heat 20–30 seconds per side or microwave covered for 30–45 seconds until pliable.

Assemble tacos: Place 1–2 heaping tablespoons of shredded cabbage or romaine in center of each warmed tortilla. Spoon 2–3 tablespoons of the pork-and-bean mixture over the greens. Top with a sprinkle of the remaining pepper jack and crumbled cotija/queso fresco.

Finish toppings: Add a few radish slices, a couple rings of red onion, avocado slices, and a squeeze of lime. Add hot sauce or salsa verde to taste.

Serve: Arrange tacos on a platter, pass extra cilantro, lime wedges and hot sauce alongside. Leftover pork keeps in refrigerator for up to 4 days and is great reheated for more tacos or bowls.