PORK TACOS WITH POBLANO PICO AND LIME CREMA

Pork Tacos with Poblano Pico and Lime Crema image

Provided by Shea Goldstein

Time 50m

Number Of Ingredients 22

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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

Steps:

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