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Poblano and Ground Pork Tacos
Prep
30 mins
Cook
10 mins
Servings
6
Difficulty
Medium
These poblano and ground pork tacos are one of my go to weeknight dinners because they come together in just 40 minutes total. The beauty of this recipe is how simple it is, yet it feels totally special with that fresh kiwi salsa that brings brightness and natural enzymes to aid digestion. Ground pork is so affordable and cooks quickly, making this a budget friendly option that doesn't sacrifice flavor. The poblano pepper adds a lovely mild heat and earthy depth to the filling, while the homemade salsa keeps everything vibrant and fresh. Trust me, once you make these, they'll become a regular rotation in your kitchen.
Ella x
Ingredients
- 11 red onion, halved and thinly sliced
- 11 roma tomato, seeded and finely chopped
- 11 ripe kiwi, diced
- 11 lime, quartered, divided
- 22 tablespoons chopped cilantro, divided, salt and ground black pepper to taste
- 44 tablespoons sour cream, olive oil
- 11 poblano pepper - cored, seeded, and finely chopped
- 1010 ounces ground pork
- 11 tablespoon mexican seasoning
- 22 tablespoons chicken stock
- 11 tablespoon tomato paste
- 66 flour tortillas
Detail level
Instructions
- 1
Mince a few slices of onion to get 1 tablespoon. Add minced onion, tomato, kiwi, juice from 2 lime wedges, 3/4 of the cilantro, salt, and pepper to a small bowl. Mix into a salsa.
- 2
Juice 1/4 of the lime into another small bowl; mix in sour cream to make the crema.
- 3
Heat olive oil in a large pan over medium-high heat. Add sliced onion and poblano pepper. Cook, tossing occasionally, until softened and lightly charred, 3 to 4 minutes. Add pork and Mexican seasoning. Cook until pork is browned throughout, 4 to 5 minutes. Reduce heat to medium-low. Add chicken stock, tomato paste, salt, and pepper. Cook and stir until everything is coated, 1 to 2 minutes.
- 4
Wrap tortillas in a damp cloth and microwave for 30 seconds. Divide tortillas over plates; spread cream on top. Top tortillas with pork mixture and salsa. Garnish with remaining cilantro.
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