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!

Rating:
★★★★★ 2 votes
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

Step-By-Step

1Preheat oven to 450 degrees.
2Drizzle olive oil over the poblano and jalapeno and roast for about 5 minutes on each side, until blistered. Remove from oven.
3When peppers have cooled, dice and add remaining ingredients; cover and refrigerate until ready to use.
4Make lime crema by whisking together the lime and sour cream; refrigerate until ready to use.
5Heat 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.
6Assemble 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