Pork and Poblano Tacos

🥘 Ingredients

• Mexican Spice Blend (divided)
  2 tbsp
• Roma tomato
  2 unit
• chicken stock concentrate
  2 unit
• cilantro
  ½ oz
• flour tortillas
  12 unit
• ground pork
  20 oz
• kiwi
  2 unit
• lime
  2 unit
• pepper
• poblano pepper
  1 unit
• red onion
  1 unit
• salt
• sour cream
  1/2 c
• tomato paste
  1.5 oz
• vegetable oil (divided)
  4 tsp

🍳 Cookware

• small bowl
• medium bowl
• large pan

1. 

   1

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

   red onion: 1 unit, poblano pepper: 1 unit, Roma tomato: 2 unit, kiwi: 2 unit, cilantro: ½ oz, lime: 2 unit
2. 

   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.

   sour cream: 1/2 c, salt, pepper
3. 

   3

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

   vegetable oil: 4 tsp (divided), Mexican Spice Blend: 2 tbsp (divided)
4. 

   4

   Add ground pork , another large drizzle of oil, and remaining Mexican Spice Blend 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.

   ground pork: 20 oz
5. 

   5

   Stir in chicken 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.

   chicken stock concentrate: 2 unit, tomato paste: 1.5 oz
6. 

   6

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

   flour tortillas: 12 unit