Pork and Poblano Tacos with Kiwi Salsa

Description

This dish features pork cooked with poblano peppers and onions, all mixed with a slightly spicy blend of southwest seasoning. Topped with fresh kiwi salsa and a cilantro-lime creme, these tacos are both refreshing and bring a smoky punch.

Ingredients (2 servings)

• 1 large red onion
• 1-2 poblano peppers
• 1 roma tomato
• 1 kiwi
• 1 lime
• 1/4 oz cilantro
• 2 tbsp southwest spice blend
• 4 tbsp sour cream
• 2 tbsp chicken stock concentrate
• 1.5 oz tomato paste
• ~1 lbs ground pork
• 6 flour tortillas

Directions

1. Wash and dry produce; thinly slice onion (and mince a few slices for the salsa). Core and finely chop poblano. Peel and finely dice kiwi. Roughly chop cilantro. Cut lime into wedges.
2. In small bowl, combine sour cream with a few squeezes of lime and small amount of cilantro. Stir in water in partial teaspoons until drizzle consistency; season with salt and pepper. In medium bowl, combine tomato, kiwi, minced onion, half of cilantro, and a squeeze of lime. Season with salt and pepper.
3. Heat a drizzle of oil in a large pan on med-high. Add poblano, onion, and half of the spices. Cook, stirring occasionally, until soft and lightly charred, ~4-5 minutes.
4. Add another drizzle of oil, pork, and remaining spices. Cook while breaking into pieces until pork is browned and cooked through, ~4-5 minutes. Reduce heat to med-low, and pour of extra grease if amount is excesive.
5. Stir in stock concentrate, 1/4 cup water, and tomato paste; cook, stirring occasionally, until sauce has thickened and coated meat and vegetables. Season with salt and pepper if needed.
6. Wrap tortillas in damp paper towel and microwave until warm, ~30 seconds. Place on hot skillet to brown and slightly crisp if desired. Divide taco filling, salsa, and crema between tortillas. Sprinkle with cilantro and serve with lime wedges.