EP-r2 Pork Poblano Tacos
with Pico de Gallo and Garlic Sour Cream
What’s a poblano, you ask? A large, mild chili pepper (think bell pepper with a bit more sass) that plays well with bold flavors. These tacos deliver on both the bold and flavor fronts with a spiced pork base, fresh tomato salsa, and garlicky sour cream.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Poblano Pepper
1 unit
Roma Tomato
1 unit
Red Onion
2 clove
Garlic
1 unit
Southwest Spice Blend
1 unit
Lime
1 unit
Ground Pork
1 unit
Sour Cream
(Contains Milk)
6 unit
Flour Tortillas
(Contains Soy, Wheat)
Not included in your delivery
1 tablespoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Instructions
Wash and dry all produce. Finely dice tomato. Peel and finely chop onion. Finely chop enough jalapeño until you have 2 TBSP. Core and deseed poblano, then thinly slice. Peel and finely chop garlic. Quarter lime.
In a small bowl, combine tomato, 2 TBSP onion, 2 tsp jalapeño (save the rest for garnish), and a big squeeze of lime juice. Taste and season with salt and pepper.
In a separate small bowl, combine sour cream, a pinch of garlic, and a squeeze of lime juice. Taste and season with salt, pepper, and more lime juice (if desired).
Heat 1 TBSP oil in a large pan over medium-high heat. Add poblano and cook, stirring, until beginning to blister, 5-6 minutes. Stir in remaining onion and garlic and cook until softened, 3-4 minutes. Season with salt and pepper. Add pork and seasoning. Cook, breaking up meat into pieces, until pork is browned and cooked through, about 5 minutes. Season with salt and pepper.
Meanwhile, wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
Divide pork mixture and tomato salsa between tortillas. Dollop with garlic sour cream. Serve with lime wedges on the side for squeezing over. (If you’d like, sprinkle with remaining jalapeño for an extra kick!)
