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Salsa Verde Pork Tacos Lightning Prep Recipe

Name: Salsa Verde Pork Tacos Lightning Prep
Total time: 25 min
Yield: 2
Ingredients: 1 unit Roma Tomato; 2 unit Scallions; 1 unit Poblano Pepper; 4 tablespoon Sour Cream; 1 tablespoon Southwest Spice Blend; 7.06 ounce Green Salsa; 10 ounce Ground Pork; 6 unit Flour Tortillas; ¼ cup Monterey Jack Cheese; 1 tablespoon Butter; 1 tablespoon Vegetable Oil; Salt; Pepper

HelloFresh

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.

Ingredients

1 unit Roma Tomato

2 unit Scallions

1 unit Poblano Pepper

4 tablespoon Sour Cream

1 tablespoon Southwest Spice Blend

7.06 ounce Green Salsa

10 ounce Ground Pork

6 unit Flour Tortillas

¼ cup Monterey Jack Cheese

1 tablespoon Butter

1 tablespoon Vegetable Oil

Salt

Pepper

Method

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.

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