Tacos & Burritos
Pork Tacos with Poblano Pico and Lime Crema
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Family Tested & Approved
POBLANO PICO DE GALLO
petite diced tomatoes, canned
yellow onion, diced
leftover pork loin, chopped or shredded
white cheddar, shredded
pickled jalapenos, sliced
green leaf lettuce, chopped
Preheat oven to 450 degrees.
Drizzle olive oil over the poblano and jalapeno and roast for about 5 minutes on each side, until blistered. Remove from oven.
When peppers have cooled, dice and add remaining ingredients; cover and refrigerate until ready to use.
Make lime crema by whisking together the lime and sour cream; refrigerate until ready to use.
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.
Assemble tacos by adding pork, cheese, pico, lettuce, cilantro, crema and jalapenos.
Last Updated: Tue, Oct 4, 2016