If you feel like you’ve tried every taco that exists, we’ve got a new way for you to get your Tex-Mex fix. This twist on loaded potatoes gives you all the Southwestern flavors you love in an unexpected but totally delicious package. Ground pork and poblano pepper are simmered in a sauce with warm spices and chipotle chili, then spooned over sweet potato halves. Speaking of the spuds, the best part of prep might be that you can microwave them until tender, so forget long and slow oven-roasting—these puppies can be on the table in under half an hour.
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Southwest Spice Blend
Chicken Stock Concentrate
Wash and dry all produce. Mince or grate garlic. Core, seed, and cut poblano into small squares. Trim, then thinly slice scallions, separating greens and whites. Zest lime, then cut into quarters.
Prick sweet potatoes all over with a fork. Place on a plate. Microwave on high until tender, 8-12 minutes. (TIP: A fork should easily glide into the center of the potatoes. If not tender, continue to microwave in 1 minute increments.) Set aside to cool.
Meanwhile, in a small bowl, combine sour cream, lime zest, 2 TBSP water, a squeeze of lime juice, and a pinch of salt.
Heat a large drizzle of olive oil in a large pan over medium-high heat. Add pork, garlic, poblano, scallion whites, Southwest Spice, salt, pepper, and ¼ tsp chipotle powder. (TIP: Add more chipotle if you like it spicy.) Cook, tossing, until pork is cooked through and veggies are tender, 5-6 minutes. Add stock concentrate and ¼ cup water, stirring until thoroughly combined.
Halve sweet potatoes lengthwise; fluff insides with a fork. Top each half with ½ TBSP butter; sprinkle with salt and pepper.
Divide sweet potatoes between plates and top with pork mixture. Evenly sprinkle with cheddar and drizzle with crema. Garnish with scallion greens. Serve with hot sauce and remaining lime quarters on the side.