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Spicy Ground Pork Tacos with Roasted Poblano

Creamy Chipotle Slaw

Cooking time

25 minutes




840 /serving

Give them something to taco about! The poblano pepper gets its name from Puebla—the southwestern Mexican state—where it continues to get love today in the region’s famous mole poblano. Dark, shiny and tapered, they’re more elegant in shape (to our eye, anyway) than your usual green bell pepper. With a sharp versus hot taste, they’re often dried to become pasillas or anchos. Roasted to softness and tossed with tomato, they add edgy intensity to a background of smoky, spiced ground pork. Finish each loaded tortilla with creamy, chipotle-pricked cabbage slaw and you’ve pepped up dinner.

We will send you:

  • 285g Ground pork
  • 150g Shredded red cabbage
  • 1 Tomato
  • 1 Lime (or lemon)
  • 1 Onion (or shallot)
  • 1 Poblano pepper
  • 60ml Mayonnaise
  • 1 Chipotle pepper in adobo
  • 6 Wheat flour tortillas
  • 7g Smoky Ancho spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, smoked paprika)

Contains: Eggs, Sesame, Wheat

You will need:

Large pan
Sheet pan
Salt & pepper
Parchment paper
Aluminium foil
Total Fat
54 g
Saturated Fat
12 g
1090 mg
Total Carb
54 g
12 g
37 g
9 g
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Roast the poblano
Preheat the oven to 450°F. Halve and core the poblano lengthwise. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Arrange, cut-sides down, and roast, flipping halfway through, 14 to 16 min., until softened and browned. Transfer to a cutting board. Once cool enough, medium-dice.
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Mise en place
While the poblano roasts, small-dice the tomato. Zest and juice the lime. Peel, halve and small-dice the onion. Roughly chop the chipotle pepper, reserving the adobo sauce.
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Cook the pork
In a large pan, heat a generous drizzle of oil on medium-high. Sauté the onion and ½ the chipotle pepper and adobo sauce, stirring frequently, 1 to 2 min., until fragrant. Add the pork*; season with the remaining spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
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Warm the tortillas
While the pork cooks, stack and tightly wrap the tortillas in a large piece of foil. Warm directly on an oven rack, 6 to 8 min., until heated through. Keep wrapped until ready to serve.
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Make the slaw
While the tortillas warm, in a medium bowl, combine the cabbage, mayo, lime zest, ½ the lime juice and the remaining chipotle pepper and adobo sauce; season with S&P.
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Finish & serve
In a small bowl, combine the poblano, tomato and remaining lime juice; season with S&P. Divide the tortillas between your plates. Top with the pork, poblano-tomato mixture and a spoonful of the slaw. Serve any remaining slaw on the side. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.