Pork & Poblano Tacos All In One Pan

Name: Pork & Poblano Tacos All In One Pan
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Kiwi; 1 Tomato; 4 tbsp Sour Cream; 1 unit Chicken Stock Concentrate; 1 unit Long Green Pepper; 10 oz Ground Pork; 1 Tomato; 1 Lime; 6 Tortillas; 1 tbsp Mexican Spice Blend; 1/4 oz Cilantro; 2 unit Shallot; tsp Salt, tsp; tsp Black Pepper, tsp

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 Kiwi
1 Tomato
4 tbsp Sour Cream
1 unit Chicken Stock Concentrate
1 unit Long Green Pepper
10 oz Ground Pork
1 Tomato
1 Lime
6 Tortillas
1 tbsp Mexican Spice Blend
1/4 oz Cilantro
2 unit Shallot
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry all produce. Cut lime into wedges. Finely dice tomato. Peel and finely dice kiwi. Halve, peel, and thinly slice shallots; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Roughly chop cilantro. Core, deseed, and finely chop poblano.
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 shallots, 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 shallots, and half the Mexican Spice (you’ll use the rest later). Cook, stirring occasionally, until veggies are 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, 4-6 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. Turn off heat.
6

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

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