Pork & Poblano Tacos

🥘 Ingredients

• black pepper
• chicken stock concentrate
  2 unit
• cilantro
  ½ ounce
• flour tortillas
  12 unit
• ground pork
  20 oz
• kiwi
  2 unit
• lime
  2 unit
• long green pepper
  1 unit
• mexican spice blend
  2 tbsp
• oil
• salt
• shallot
  4 unit
• sour cream
  1/2 c
• tomato
  2 unit
• tomato paste
  1 unit
• water
  ⅓ cup

🍳 Cookware

• large pan

1. 

   1

   Wash and dry all produce. Cut lime into wedges. Finely dice tomato . Peel and dice kiwi . Halve, peel, and thinly slice shallot ; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Roughly chop cilantro . Core, deseed, and finely chop long green pepper .

   lime: 2 unit, tomato: 2 unit, kiwi: 2 unit, shallot: 4 unit, cilantro: ½ ounce, long green 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 the diced tomato, kiwi, minced shallots, half the cilantro, and a squeeze of lime juice. Season with salt and pepper.

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

   3

   Heat a large drizzle of oil in a large pan over medium-high heat. Add the sliced poblano, sliced shallots, and half the mexican spice blend (you'll use the rest later). Cook, stirring occasionally, until veggies are softened and lightly charred, ⏱️ 4 minutes .

   oil, mexican spice blend: 2 tbsp
4. 

   4

   Add ground pork and another large drizzle of oil. Cook, breaking up pork into pieces, and season with salt and pepper. Continue cooking until pork is browned and cooked through, ⏱️ 5 minutes . Reduce heat under pan to medium low. NOTE: If there's excess grease, carefully pour it out.

   ground pork: 20 oz
5. 

   5

   Stir in chicken stock concentrate , water , and tomato paste . Cook, stirring, until everything is coated in a thick sauce, ⏱️ 2 minutes . Season with salt and pepper. Turn off heat.

   chicken stock concentrate: 2 unit, water: ⅓ cup, tomato paste: 1 unit
6. 

   6

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

   flour tortillas: 12 unit