Salsa Verde Pork Tacos

🥘 Ingredients

• Monterey Jack cheese
  1 c
• Southwest Spice Blend
  1 tbsp
• black pepper
  1 tsp
• butter
  2 tbsp
• cooking oil
  2 tbsp
• flour tortillas
  8 unit
• green salsa
  1 unit
• ground pork
  20 oz
• long green pepper (diced)
  1 unit
• salt
  1 tsp
• scallions
  2 unit
• sour cream
  4 tbsp
• tomato (diced)
  1 unit

🍳 Cookware

• small bowl
• small bowl
• large pan

1. 

   1

   Wash and dry all produce. Finely dice tomato . Trim and thinly slice scallions , separating whites from greens. Core, deseed, and dice long green pepper .

   tomato: 1 unit (diced), scallions: 2 unit, long green pepper: 1 unit (diced)
2. 

   2

   In a small bowl , combine sour cream , 1 tsp Southwest Spice Blend (2 tsp for 4 servings; you'll use the rest later), salt , and black pepper . Add water 1 tsp at a time until mixture reaches a drizzling consistency. In a separate small bowl , combine tomato, scallion whites, and 1 TBSP green salsa (you'll use the rest later). Season with salt and pepper.

   sour cream: 4 tbsp, Southwest Spice Blend: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp, green salsa: 1 unit
3. 

   3

   Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add poblano and season with salt and pepper. Cook, stirring, until softened, 4-6 minutes.

   cooking oil: 2 tbsp
4. 

   4

   Add ground pork and another drizzle of oil to same pan. Season with salt, pepper, and remaining Southwest Spice. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes. TIP: If there's excess grease in your pan, carefully pour it out.

   ground pork: 20 oz
5. 

   5

   Add remaining green salsa to pan with pork; bring to a simmer over medium-high heat. Cook until slightly thickened, 2-3 minutes. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper. Turn off heat.

   butter: 2 tbsp
6. 

   6

   Wrap flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 30 seconds . Divide tortillas between plates and fill with pork mixture, Monterey Jack cheese , salsa, and crema. Sprinkle with scallion greens and serve.

   flour tortillas: 8 unit, Monterey Jack cheese: 1 c