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 poblano 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Southwest Spice Blend
Flour Tortillas(ContainsSoy, Wheat)
Monterey Jack Cheese(ContainsMilk)
Wash and dry all produce. Finely dice tomato. Trim and thinly slice scallions, separating whites from greens. Core, deseed, and dice poblano.
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.
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, and crema. Sprinkle with scallion greens and serve.