Pork and Poblano Tacos

Name: Pork and Poblano Tacos with Kiwi Salsa and Lime Crema
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Onion; 1 unit Poblano Pepper; 1 Tomato; 1 Kiwi; 1/4 oz Cilantro; 1 Lime; 4 tbsp Sour Cream; 1 tbsp Mexican Spice Blend; 10 oz Ground Pork; 1 unit Chicken Stock Concentrate; 1 1/2 oz Tomato Paste; 6 Tortillas; 4 tsp Vegetable Oil; Salt; Black Pepper

with Kiwi Salsa and Lime Crema

By Recipe0 System

Shake up taco night with an unexpected topping: kiwi salsa! The fruit is a surprisingly good fit next to south-of-the-border flavors, bringing sweetness and tanginess that matches the ground pork seasoned with our Mexican spice blend. It’s balanced out by a cool lime crema and tender pieces of poblano pepper, coming together in a taste adventure unlike anything else you’ve ever experienced in a tortilla.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Onion
1 unit Poblano Pepper
1 Tomato
1 Kiwi
1/4 oz Cilantro
1 Lime
4 tbsp Sour Cream
1 tbsp Mexican Spice Blend
10 oz Ground Pork
1 unit Chicken Stock Concentrate
1 1/2 oz Tomato Paste
6 Tortillas
4 tsp Vegetable Oil
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry all produce. Halve, peel, and thinly slice onion. Mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Core, deseed, and finely chop poblano. Finely dice tomato. Peel and finely dice kiwi. Roughly chop cilantro leaves and stems. Cut lime into wedges.
2

In a small bowl, combine sour cream and a squeeze of lime juice. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. In a medium bowl, toss together tomato, kiwi, minced onion, half the cilantro, and a squeeze of lime juice. Season with salt and pepper.
3

Heat a large drizzle of oil in a large pan over medium-high heat. Add poblano, sliced onion, and half the Mexican Spice. Cook, stirring occasionally, until softened and lightly charred, 3-4 minutes.
4

Add pork, another large drizzle of oil, and remaining Mexican Spice to pan. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-5 minutes. Season with salt and pepper. Reduce heat under pan to medium low. TIP: If there’s excess grease in your pan, carefully pour it out.
5

Stir in stock concentrate, ¼ cup water (⅓ cup for 4 servings), and tomato paste. Cook, stirring, until everything is coated in a thick sauce, 1-2 minutes. Season with salt and pepper.
6

Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide pork filling, salsa, and crema between tortillas. Sprinkle with remaining cilantro. Serve with remaining lime wedges on the side.

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