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Poblano and Ground Pork Tacos
Prep
30 mins
Cook
10 mins
Servings
6
Difficulty
Medium
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
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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