Pork Poblano Tacos with Kiwi Salsa and Lime Crema

Ingredients

• Onions

  Raw

  1 medium or 110g

• Poblano Pepper

  hot - Freshdirect

  4 oz or 113g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Kiwi fruit

  Green, raw

  1 fruit or 69g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Limes

  Raw

  1 fruit or 67g

• Sour cream

  Reduced fat, cultured

  4 tbsp or 60g

• Ground pork

  Fresh, raw

  8 oz or 227g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Tortillas

  Ready-to-bake or -fry, flour

  4 tortilla, medium or 184g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tsp or 9g

• Salt

  Table

  3 tsp or 18g

• Pepper

  Spices, black

  2 tsp or 4g

• Paprika

  Spices

  2 tbsp or 14g

• Chili powder

  Spices

  2 tbsp or 15g

• Onion powder

  Spices

  1 ½ tsp or 4g

• Garlic powder

  Spices

  1 ½ tsp or 5g

• Cumin

  Spices, cumin seed

  1 ½ tsp, ground or 5g

• Pepper

  Spices, black

  1 ½ tsp or 3g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Chicken broth

  Soup, canned, ready-to-serve

  2 tbsp or 30g

Directions

1. Wash and dry all produce. Halve, peel, and thinly slice the onion. Mince a few slices until you have 1 tablespoon minced onion. Core, seed, and finely chop the poblano. Core, seed, and finely dice the tomato. Peel, then finely dice the kiwi. Roughly chop the cilantro. Cut the lime into wedges.
2. Toss together the minced onion, tomato, half the cilantro, kiwi, and a squeeze of lime juice in a medium bowl. Season with salt and pepper. In a separate small bowl, stir together the sour cream and a squeeze or two of lime juice. Season with salt and pepper.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the sliced onion, poblano, and half the Mexican spice. Cook, tossing occasionally, until softened and lightly charred, 3-4 minutes.
4. Add the pork, another drizzle of oil, and the remaining Mexican spice to the pan, breaking up the meat into pieces. Cook until the pork is browned at the edges and no longer pink, 4-5 minutes. Season with salt and pepper. If there’s excess grease in your pan, carefully pour it out.
5. Reduce heat under the pan to medium-low. Stir in the stock concentrate, 2 tablespoons water, and 1 tablespoon tomato paste. Cook, stirring, until everything is coated in a thick sauce, 1-2 minutes. Season with salt and pepper.
6. Wrap the tortillas in a damp paper towel and microwave on high until warmed through, about 30 seconds. Divide between plates and fill each with the filling from the pan. Spoon salsa over the top. Dollop with crema and sprinkle with the remaining cilantro. Serve with any remaining lime wedges on the side.

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