Pork and Poblano Tacos with Kiwi Salsa

Pork tacos on a plate


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. 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.
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