Pork and Poblano Tacos
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Pork and Poblano Tacos

Pork and Poblano Tacos

with Kiwi Salsa and Lime Crema

Shake up taco night with an unexpected topping: kiwi salsa! The fruit is a surprisingly good fit next to south-of-the-border flavors, bringing sweetness and tanginess that matches the ground pork seasoned with our Mexican spice blend. It’s balanced out by a cool lime crema and tender pieces of poblano pepper, coming together in a taste adventure unlike anything else you’ve ever experienced in a tortilla.

Family Friendly

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time


serving amount

1 unit

Red Onion

1 unit

Poblano Pepper

1 unit

Roma Tomato

1 unit


¼ ounce


1 unit


4 tablespoon

Sour Cream

(Contains Milk)

1 tablespoon

Mexican Spice Blend

10 ounce

Ground Pork

1 unit

Chicken Stock Concentrate

1.5 ounce

Tomato Paste

6 unit

Flour Tortillas

(Contains Soy, Wheat)

Not included in your delivery

4 teaspoon

Vegetable Oil




Nutrition Values

/ per serving
Energy (kJ)3724 kJ
Calories890 kcal
Fat48 g
Saturated Fat17 g
Carbohydrate63 g
Sugar16 g
Dietary Fiber7 g
Protein33 g
Cholesterol115 mg
Sodium1240 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Medium Bowl
Large Pan
Paper Towel



Wash and dry all produce. Halve, peel, and thinly slice onion. Mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Core, deseed, and finely chop poblano. Finely dice tomato. Peel and finely dice kiwi. Roughly chop cilantro leaves and stems. Cut lime into wedges.

Make Cream and Salsa

In a small bowl, combine sour cream and a squeeze of lime juice. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. In a medium bowl, toss together tomato, kiwi, minced onion, half the cilantro, and a squeeze of lime juice. Season with salt and pepper.

Cook Veggies

Heat a large drizzle of oil in a large pan over medium-high heat. Add poblano, sliced onion, and half the Mexican Spice. Cook, stirring occasionally, until softened and lightly charred, 3-4 minutes.

Cook Pork

Add pork, another large drizzle of oil, and remaining Mexican Spice to pan. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-5 minutes. Season with salt and pepper. Reduce heat under pan to medium low. TIP: If there’s excess grease in your pan, carefully pour it out.

Finish Filling

Stir in stock concentrate, ¼ cup water (⅓ cup for 4 servings), and tomato paste. Cook, stirring, until everything is coated in a thick sauce, 1-2 minutes. Season with salt and pepper.

Finish and Serve

Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide pork filling, salsa, and crema between tortillas. Sprinkle with remaining cilantro. Serve with remaining lime wedges on the side.