Pork and poblano tacos

Updated at: Thu, 17 Aug 2023 13:45:27 GMT

Step 1

Wash and dry all produce

Step 2

Cut lime into wedges. Finely dice tomato. Peel and finely dice kiwi. Halve, peel, and thinly slice onion; mince 2tbsp onion. Roughly chop cilantro leaves and stems. Core, deseed, and finely chop poblano.

Step 3

Combine sour cream and a squeeze of lime juice in a small bowl. Stir in water 1tsp at a time until mixture is a drizzling consistency. Add salt and pepper.

Step 4

In a medium bowl, mix together tomato, kiwi, minced onion, half of cilantro, and a squeeze of lime juice. Season with salt and pepper.

Step 5

Heat a drizzle of olive oile in a large pan over medium high heat. Add poblano, sliced onion, and half of Mexican spice. See next step for recipe if needed. Cook, stirring occasionally, until veggies are softened and lightly charred, about 3-4 minutes.

Step 6

Mexican spice blend (you'll need 1tbsp for this recipe) 2 parts chili powder 1 part oregano 1 part smoked paprika 1 part cumin.

Step 7

Add pork, another large drizzle of oil, and remaining spice blend to pan. Cook, breaking up meat into pieces, until pork is browned and cooked through, about 4-6 minutes. Season with salt and pepper. Reduce heat to medium low. If there is excess grease, drain carefully.

Step 8

Stir in stock concentrate, 1/4c of water, and tomato paste. Cook, stirring, until everything is coated in a thick sauce, about 1-2 minutes. Season with salt and pepper.

Step 9

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

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