EP-r2 Pork Poblano Tacos with Pico de Gallo and Garlic Sour Cream

Wash and dry all produce. Finely dice tomato. Peel and finely chop onion. Finely chop enough jalapeño until you have 2 TBSP. Core and deseed poblano, then thinly slice. Peel and finely chop garlic. Quarter lime.