One-Pan Salsa Verde Pork Tacos
with Monterey Jack & Southwest Crema
- Milk
- Wheat
- Soy
The week just isn’t complete without a taco night. If you agree (and how could you not?), you’re in luck! Our chefs put together a Tex-Mex-style taco that’s sure to satisfy. There’s pork and green pepper simmered in tangy salsa verde, fresh tomato salsa, Southwest-spiced crema, and Monterey Jack cheese all piled into steamy-soft tortillas. Taco ’bout a killer meal.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Long Green Pepper
1 unit
Green Salsa
¼ cup
Monterey Jack Cheese
(Contains: Milk)
10 ounce
Ground Pork
1 unit
Tomato
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
2 unit
Scallions
1 tablespoon
Southwest Spice Blend
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Butter
(Contains: Milk)
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Finely dice tomato. Trim and thinly slice scallions, separating whites from greens. Core, deseed, and dice green pepper.
In a small bowl, combine sour cream, 1 tsp Southwest Spice Blend (2 tsp for 4 servings), salt, and pepper. (You’ll use the rest of the Southwest Spice Blend later.) Add water 1 tsp at a time until mixture reaches a drizzling consistency.
In a separate small bowl, combine tomato, scallion whites, and 1 TBSP green salsa (you’ll use the rest later). Season with salt and pepper.
Heat a large drizzle of oil in a large pan over medium-high heat. Add green pepper and season with salt and pepper. Cook, stirring, until softened, 4-6 minutes.
Add pork* and another drizzle of oil to same pan. Season with salt, pepper, and remaining Southwest Spice Blend. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.
Add remaining green salsa to pan with pork; bring to a simmer over medium-high heat. Cook until slightly thickened, 2-3 minutes.
Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper. Turn off heat.
Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
Divide tortillas between plates and fill with pork mixture, Monterey Jack, salsa mixture, and crema. Sprinkle with scallion greens and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tasty salsa verde sauce, though some found it overpowering; adjust to taste 🌶️.
- Ease of prep: Quick and simple to make, perfect for an easy weeknight dinner.
- Suggestions: Consider adding fresh cilantro, lime juice, or pickled onions for extra zest and crunch.
- Portions: Some felt it wasn't quite filling enough; try adding a side of rice and beans.
- Texture: A few found the filling too wet; reduce sauce or simmer longer for a thicker consistency.
Reviews from our home cooks
Southwest crema delicious! Salsa Verde compliments the ingredients so well and adds a little extra element to give this meal a pop of flavor. Moist meat. The green onion gives a slight crunch; and, being paired with tomato, both ingredients give this dish a nice freshness.
Hubby and I loved this dish, so flavorful. Everything tasted great and I love poblano peppers. We like the southwest spice, too! A little more southwest crema would have been nice.
I think the recipe calls for too much salsa verde, but otherwise, I thought these were ABSOLUTELY DELICIOUS. I'm def saving this recipe for the future.
Really yummy! Never thought of making tacos with ground pork. The amount of cheese sent was way too little for my family of little mice. There was two cans of verde enchilada sauce but it only needed one. Way too many scallions for the dish but I will use them up somewhere else.
Pork and spices were good but could be a bit stronger. No where near enough cheese. The wraps were kinda spongy, actually hard to bite a piece off, so the filling goes everywhere. The sauce (crema) was pretty good just needs a bit more spice and quantity for this many tacos. Not enough salsa parts. We added Lettuce and sour cream and that helped but then it needed more spices. There was just a hint of spiciness to this but not much. (I know you can't make it too hot for most people but it did say it was spicy and it really was just barely spice to it.) Good flavor to the meat seemed of good quality.
As we are not big beef eaters, but like tacos, this meal was delightfully flavorful! Monterey Jack cheese was good, but then added some Sharp Cheddar as well as a "touch" of spicy salsa!
I'm not quite sure what it is about this particular taco recipe that just didn't knock my socks off like all the rest have done. The best conclusion I've come to is that I'm just not a salsa verde fan. But it's not a bad base recipe! The poblano was my favorite part.
The only other thing involving Salsa Verde to reference was the Doritos flavor, so this was pretty new flavor sensation for me. And after the first bite, well, let's just say that I will be ordering this one again.
Excellent meal!! I will admit I didn't have high expectations for this recipe, but boy did we really enjoy it! The husband doesn't usually like ground pork tacos, but even he was impressed. Next time, I might whip up some Spanish rice to go with everything. It didn't quite fill us up as much as we'd like for dinner, so I would probably recommend it as a lunchtime meal. :)
Very yummy, I love pretty much all of the taco dishes so far. And the salsas and cremas are always the perfect touch
