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Pork and Poblano Tacos with Kiwi Salsa and Lime Crema Recipe

Name: Pork and Poblano Tacos with Kiwi Salsa and Lime Crema
Total time: 30 min
Yield: 2
Ingredients: 1 unit Red Onion; 1 unit Poblano Pepper; 1 unit Roma Tomato; 1 unit Kiwi; ¼ ounce Cilantro; 1 unit Lime; 4 tablespoon Sour Cream; 1 tablespoon Mexican Spice Blend; 10 ounce Ground Pork; 1 unit Chicken Stock Concentrate; 1.5 ounce Tomato Paste; 6 unit Flour Tortillas; 4 teaspoon Vegetable Oil; Salt; Pepper

HelloFresh

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.

Ingredients

1 unit Red Onion

1 unit Poblano Pepper

1 unit Roma Tomato

1 unit Kiwi

¼ ounce Cilantro

1 unit Lime

4 tablespoon Sour Cream

1 tablespoon Mexican Spice Blend

10 ounce Ground Pork

1 unit Chicken Stock Concentrate

1.5 ounce Tomato Paste

6 unit Flour Tortillas

4 teaspoon Vegetable Oil

Salt

Pepper

Method

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.

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.

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.

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.

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.

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.

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