---
title: Pork and Poblano Tacos
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/pork-and-poblano-tacos-5d35c6b276961900177709c0
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Milk
  - Soy
  - Wheat
tags:
  - Spicy
  - Kid Friendly
rating: 4.5
rating_count: 62200
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the unique kiwi salsa, which added a refreshing sweetness to balance the savory pork.
  - theme: Ease of prep
    text: Quick and easy to make with simple cleanup, though some found chopping ingredients took longer than expected.
nutrition:
  calories: 890
  protein: 33
  fat: 48
  saturated fat: 17
  carbohydrates: 63
  sugar: 16
  fiber: 7
  cholesterol: 115
  sodium: 1240
image: "https://images.recipes.furrysalamander.com/Mexican%20Recipes/Tacos/pork-and-poblano-tacos.avif"
---

Wash and dry all produce. Halve, peel, and thinly slice @red onion{1%unit}. Mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Core, deseed, and finely chop @poblano pepper{1%unit}. Finely dice @Roma tomato{2%unit}. Peel and finely dice @kiwi{2%unit}. Roughly chop @cilantro{½%oz} leaves and stems. Cut @lime{2%unit} into wedges.

In a #small bowl{}, combine @sour cream{8%tbsp} and a squeeze of lime juice. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with @salt{} and @pepper{}. In a #medium bowl{}, toss together tomato, kiwi, minced onion, half the cilantro, and a squeeze of lime juice. Season with salt and pepper.

Heat a large drizzle of @vegetable oil{4%tsp}(divided) in a #large pan{} over medium-high heat. Add poblano, sliced onion, and half the @Mexican Spice Blend{2%tbsp}(divided). Cook, stirring occasionally, until softened and lightly charred, 3-4 minutes.

Add @ground pork{20%oz}, another large drizzle of oil, and remaining Mexican Spice Blend to pan. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-5 minutes. Season with salt and pepper. Reduce heat under pan to medium low. TIP: If there’s excess grease in your pan, carefully pour it out.

Stir in @chicken stock concentrate{2%unit}, ¼ cup water (⅓ cup for 4 servings), and @tomato paste{1.5%oz}. Cook, stirring, until everything is coated in a thick sauce, 1-2 minutes. Season with salt and pepper.

Wrap @flour tortillas{12%unit} in damp paper towels and microwave until warm and pliable, ~{30%seconds}. Divide pork filling, salsa, and crema between tortillas. Sprinkle with remaining cilantro. Serve with remaining lime wedges on the side.