Pork Tacos with Poblano Pico and Lime Crema

Shea Goldstein

By
@dixiechik

These combination of flavors in these tacos are amazing - the poblano pepper and white cheddar are perfect with the pork!


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Comments:

Serves:

6

Prep:

30 Min

Cook:

20 Min

Method:

Pan Fry

Blue Ribbon Recipe

Notes from the Test Kitchen:
These tacos are bursting with layers of goodness! The pico packs a nice punch of flavor thanks to the poblano and jalapeno. The pork is juicy and spicy. The lime crema has a bit of tang and cools things down. A fiesta for your mouth!

Ingredients

POBLANO PICO DE GALLO

1 large
poblano pepper
1 large
jalapeno pepper
1 Tbsp
olive oil
15 oz
petite diced tomatoes, canned
1/2 large
yellow onion, diced
1 Tbsp
white vinegar
1/2 small
lime, juiced
1 bunch
cilantro, chopped
1 Tbsp
salt

LIME CREMA

1/2 large
lime, juiced
1/3 c
sour cream

TACOS

1 lb
leftover pork loin, chopped or shredded
1/2 c
chicken stock
2 Tbsp
hot sauce
2 c
white cheddar, shredded
1 pkg
flour tortillas
1 bunch
cilantro, chopped
1/2 c
pickled jalapenos, sliced
1 c
green leaf lettuce, chopped

Directions Step-By-Step

1
Preheat oven to 450 degrees.
2
Drizzle olive oil over the poblano and jalapeno and roast for about 5 minutes on each side, until blistered. Remove from oven.
3
When peppers have cooled, dice and add remaining ingredients; cover and refrigerate until ready to use.
4
Make lime crema by whisking together the lime and sour cream; refrigerate until ready to use.
5
Heat the pork in a large pan over medium heat with stock and hot sauce, stirring to combine. Reduce heat to medium low, cover and let simmer for about 10 minutes.
6
Assemble tacos by adding pork, cheese, pico, lettuce, cilantro, crema and jalapenos.

About this Recipe

Course/Dish: Tacos & Burritos
Main Ingredient: Pork
Regional Style: Mexican
Collection: Tastes of the World