Stashcook: Meal Planner & Recipe Keeper

Charred Poblano and Pork Tacos with Pickled Cabbage and Monterey Jack Cheese Recipe

Name: Charred Poblano and Pork Tacos with Pickled Cabbage and Monterey Jack Cheese
Total time: 25 min
Yield: 2
Ingredients: 250 g Ground Pork; 6 unit Flour Tortillas; 113 g Red Cabbage, shredded; 160 g Hot Pepper; 1 tbsp Enchilada Spice Blend; 1.33 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*; ½ cup Monterey Jack Cheese, shredded; 4 tbsp Chipotle Sauce; 56 g Onion, chopped; 1 tbsp White Wine Vinegar; ¼ tsp Sugar*; 7 g Cilantro; 1 tsp Garlic Salt; 3 tbsp Sour Cream

HelloFresh

Charred poblanos and chipotle sauce add layers of delicious, spicy smokiness to these pork tacos. A sprinkling of creamy Monterey Jack and a refreshing crunch from pickled cabbage provides some respite from the heat!

Ingredients

250 g Ground Pork

6 unit Flour Tortillas

113 g Red Cabbage, shredded

160 g Hot Pepper

1 tbsp Enchilada Spice Blend

1.33 tbsp Oil*

0.13 tsp Salt*

0.13 tsp Pepper*

½ cup Monterey Jack Cheese, shredded

4 tbsp Chipotle Sauce

56 g Onion, chopped

1 tbsp White Wine Vinegar

¼ tsp Sugar*

7 g Cilantro

1 tsp Garlic Salt

3 tbsp Sour Cream

Method

Before starting, wash and dry all produce. Heat a large non-stick pan over medium-high heat. While the pan heats, core, then cut poblano into 1/2-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping poblanos!)When the pan is hot, add poblanos to the dry pan. Cook, stirring occasionally, until dark golden-brown in spots, 4-6 min. Transfer poblanos to a plate.

Meanwhile, roughly chop cilantro.

Whisk together vinegar, 1 tsp oil and 1/4 tsp sugar (dbl both for 4 ppl) in a large bowl until sugar dissolves. Add cabbage and cilantro. Season with salt and pepper, to taste, then toss to combine.

Heat the same pan (from step 1) over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then pork and onions. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Season with pepper. Add poblanos, Enchilada Spice Blend and garlic salt. Cook, stirring often, until fragrant, 30 sec. Stir in chipotle sauce and 2 tbsp water (dbl for 4 ppl). Cook, stirring often, until sauce thickens slightly and coats pork mixture, 1-2 min. Season with salt and pepper, to taste.

Meanwhile, wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)

Divide tortillas between plates. Top with pickled cabbage and pork filling. Sprinkle with cheese and dollop sour cream over top.

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