Best 4 Poblano And Ground Pork Tacos Recipes

POBLANO AND GROUND PORK TACOS

Steps:

• Mince a few slices of onion to get 1 tablespoon. Add minced onion, tomato, kiwi, juice from 2 lime wedges, 3/4 of the cilantro, salt, and pepper to a small bowl. Mix into a salsa.
• Juice 1/4 of the lime into another small bowl; mix in sour cream to make the crema.
• Heat olive oil in a large pan over medium-high heat. Add sliced onion and poblano pepper. Cook, tossing occasionally, until softened and lightly charred, 3 to 4 minutes. Add pork and Mexican seasoning. Cook until pork is browned throughout, 4 to 5 minutes. Reduce heat to medium-low. Add chicken stock, tomato paste, salt, and pepper. Cook and stir until everything is coated, 1 to 2 minutes.
• Wrap tortillas in a damp cloth and microwave for 30 seconds. Divide tortillas over plates; spread cream on top. Top tortillas with pork mixture and salsa. Garnish with remaining cilantro.

PORK AND POBLANO TACO WITH KIWI SALSA AND LIME CREMA

Steps:

• Wash and dry all produce. Halve, peel, and thinly slice onion. Mince a few slices until you have 1 TBSP minced onion. Core, seed, and finely chop poblano. Core, seed, and finely dice tomato. Peel, then finely dice kiwi. Roughly chop cilantro. Cut lime into wedges.
• Toss together minced onion, tomato, half the cilantro, kiwi, and a squeeze of lime juice in a medium bowl. Season with salt and pepper. In a separate small bowl, stir together sour cream and a squeeze or two of lime juice. Season with salt and pepper.
• Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion, poblano, and half the Mexican spice. Cook, tossing occasionally, until softened and lightly charred, 3-4 minutes.
• Add pork, another drizzle of oil, and remaining Mexican spice to pan, breaking up meat into pieces. Cook until pork is browned at edges and no longer pink, 4-5 minutes. Season with salt and pepper. TIP: If there's excess grease in your pan, carefully pour it out.
• Reduce heat under pan to medium low. Stir in stock concentrate, 2 TBSP water, and 1 TBSP tomato paste (we sent more). Cook, stirring, until everything is coated in a thick sauce, 1-2 minutes. Season with salt and pepper.
• Wrap tortillas in a damp paper towel and microwave on high until warmed through, about 30 seconds. Divide between plates and fill each with filling from pan. Spoon salsa over top. Dollop with crema and sprinkle with remaining cilantro. Serve with any remaining lime wedges on the side.

POBLANO-ONION TACOS

Steps:

• In 12-inch skillet, heat oil over medium-high heat. Add onion and garlic; cook and stir about 5 minutes or until onion is tender. Add tomatoes; cook about 2 minutes or until soft.
• Add chiles and bouillon; stir until well blended. Stir in sour cream; cook about 1 minute or until mixture is hot. Spoon about 1/2 cup chile mixture onto each tortilla. Roll up tortillas.

PORK STUFFED POBLANOS WITH AVOCADO RANCH SAUCE #RSC

Steps:

• Roast the poblano chiles over an open gas range or broil. Turn with tongs for even roasting, about 5 minutes each. Make sure you get the chiles blackened and blistered all over. Be careful not to overcook so they have shape to hold the stuffing when baking. Place poblanos in a sealed, gallon size plastic bag and cover with towel for about 15 minutes.
• Meanwhile, cook ground pork until slightly browed. Add cumin, cayenne, chili powder, salt, pepper, shallots, green onions, green chilies and corn. Cook for additional minute. Cool slightly.
• Preheat oven to 375 degrees. Mix the pork mixture with the rice. Add the HIDDEN VALLEY RANCH DRESSING and stir. Remove chilies from bag. Using a paring knife, gently rub the skin off of the flesh of each chile. Wipe the surface of the flesh with paper towels to remove the excess skin.
• Slit each poblano lenghtwise. Stuff the pork and rice mixture into poblanos. Lay chilies in a 3x5 dish. Bake for about 35 minutes. Sprinkle with additional Monterey Jack cheese and heat for another 3 to 5 minutes, until cheese is melted. Serve with avocado ranch sauce.
• For the sauce:.
• Mash the avocados and mix in the rest of ingredients. Blend with a stick blender until smooth.