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Special equipment: a tortilla press
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For the pineapple-pomegranate relish: Combine the pineapple, cilantro, pomegranate, chives and lime juice in a bowl.
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Add honey if needed.
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Season the relish with salt and pepper and let sit at room temperature at least 30 minutes to allow the flavors to meld.
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For the pork: Preheat the oven to 325 degrees F.
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Put the pork into a large bowl and sprinkle with the ancho, New Mexican and arbol chile powders and the salt, tossing to coat evenly.
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Heat the oil in a large roasting pan or braising pan over high heat until the oil begins to shimmer.
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Add the pork and sear until golden brown on all sides.
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Add the pineapple, garlic and onions and cook for 2 minutes.
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Add the chicken stock, pineapple juice and pomegranate juice and bring to a boil.
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Cover the pan tightly with aluminum foil and put in the oven.
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Braise until the pork is fork-tender, about 1 1/2 hours.
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Remove the pork to a bowl and let cool slightly, then coarsely shred with two forks.
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Mix together the pomegranate molasses, honey and 1/2 cup of the braising liquid in a large saute pan and bring to a boil over high heat.
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Add the shredded pork and toss to coat.
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For the puffy tacos: Combine the masa mix, salt and 2 1/4 cups warm water in a large bowl and mix until a smooth dough forms.
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Pull off pieces of dough and roll them into balls about the size of a ping pong ball.
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Meanwhile, pour 2 inches of oil into a large deep pot and heat until a deep-fry thermometer inserted in the oil registers 350 degrees F.
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Cut a quart-size resealable plastic bag open down both sides to form a rectangle.
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Use the bag to line the tortilla press as you shape the tortillas so they do not stick: Lay one side of the plastic over the bottom of the press.
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Place a ball of dough in the center and fold the other side of the plastic over the dough.
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Shut the top and press firmly down on the dough to shape the tortilla.
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Continue with the remaining dough balls.
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Drop a tortilla into the hot oil and, using a metal spatula, repeatedly douse the tortilla with the hot oil until it begins to puff up.
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Flip it over and, using the spatula, make an indentation in the center of the tortilla to form a taco shape.
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Transfer to paper towels to drain and sprinkle with salt.
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Fill the puffy taco shells with some of the pork, avocado slices, cheese, pineapple-pomegranate relish, cilantro and radish slices and serve.
