Pork and Poblano Tacos with Kiwi Salsa
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
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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.
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.
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.
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.
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.
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.