Salsa Verde Pork Tacos

In a small bowl, combine sour cream, 1 tsp Southwest Spice (2 tsp for 4 servings; you’ll use the rest later), salt, and pepper. 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 poblano 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. 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.