Poblano And Ground Pork Tacos Recipes

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.

Steps:

• Sprinkle roast with 2 tablespoons fajita seasoning. In a large skillet, heat oil over medium heat; brown meat. Transfer meat to a 5- or 6-qt. slow cooker. In a large bowl, combine the next 8 ingredients and remaining 1 tablespoon fajita seasoning; pour over meat. Cook, covered, on low until a thermometer inserted in pork reads at least 145°, about 3 hours., Remove roast; cool slightly. Cut pork into 1-in. cubes; return to slow cooker. Heat through. If desired, serve pork with rice and hot sauce., Freeze option: Place cubed pork in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Steps:

• Cut each pepper in half and remove the seeds. Stuff peppers with cheese; set aside., Combine the seasonings; rub over pork. Grill, covered, over medium-hot heat until a thermometer reads 145°, about 15 minutes. Place peppers over indirect heat; cook until peppers are tender and cheese is melted, about 8-10 minutes.