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Salsa Verde Pork Tacos

Salsa Verde Pork Tacos

Lightning Prep

Quick
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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.

Tags:SpicyQuick
Allergens:MilkWheat

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

Total Time25 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Roma Tomato

2 unit

Scallions

1 unit

Poblano Pepper

4 tablespoon

Sour Cream

(ContainsMilk)

1 tablespoon

Southwest Spice Blend

7.06 ounce

Green Salsa

10 ounce

Ground Pork

6 unit

Flour Tortillas

(ContainsWheat)

¼ cup

Monterey Jack Cheese

(ContainsMilk)

Not included in your delivery

1 tablespoon

Butter

(ContainsMilk)

1 tablespoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3891 kJ
Calories930 kcal
Fat55 g
Saturated Fat23 g
Carbohydrate71 g
Sugar6 g
Dietary Fiber6 g
Protein34 g
Cholesterol140 mg
Sodium1900 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.
Utensils
Utensilsarrow down iconarrow down icon
Small Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Finely dice tomato. Trim and thinly slice scallions, separating whites from greens. Core, deseed, and dice poblano.

2

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.

3

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.

4

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.

5

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.

6

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.