Pork & Poblano Tacos

🥘 Ingredients

• Mexican Spice Blend
  1 tbsp
• black pepper
  ¼ tsp
• chicken stock concentrate
  1 unit
• cilantro
  ¼ cup
• flour tortillas
  4 unit
• ground pork
  8 oz
• kiwi
  2 units
• lime
  1 unit
• olive oil
  2 tbsp
• poblano pepper
  1 unit
• salt
  ¼ tsp
• shallot
  1 unit
• sour cream
  2 tbsp
• tomato
  1 unit
• tomato paste
  1 tbsp

🍳 Cookware

• small bowl
• medium bowl
• large pan

1. 

   1

   Wash and dry all produce. Cut lime into wedges. Finely dice tomato . Peel and finely dice kiwi . Halve, peel, and thinly slice shallot ; mince a few slices until you have 2%tbsp. Roughly chop cilantro . Core, deseed, and finely chop poblano pepper .

   lime: 1 unit, tomato: 1 unit, kiwi: 2 units, shallot: 1 unit, cilantro: ¼ cup, poblano pepper: 1 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 black 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.

   sour cream: 2 tbsp, salt: ¼ tsp, black pepper: ¼ tsp
3. 

   3

   Heat a large drizzle of olive oil in a large pan over medium-high heat. Add poblano pepper, sliced shallots, and half the Mexican Spice Blend . Cook, stirring occasionally, until veggies are softened and lightly charred ⏱️ 3 minutes .

   olive oil: 2 tbsp, Mexican Spice Blend: 1 tbsp
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 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: 8 oz
5. 

   5

   Stir in chicken stock concentrate , ¼%cup water, and tomato paste . Cook, stirring, until everything is coated in a thick sauce ⏱️ 1 minutes . Season with salt and pepper. Turn off heat.

   chicken stock concentrate: 1 unit, tomato paste: 1 tbsp
6. 

   6

   Wrap flour 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.

   flour tortillas: 4 unit