Charred Poblano and Pork Tacos
with Pickled Cabbage and Monterey Jack Cheese- Sulphites
- Wheat
- Milk
- Egg
- Mustard
- Soy
Charred poblanos and chipotle sauce add layers of delicious, spicy smokiness to these pork tacos. A sprinkling of creamy Monterey Jack and a refreshing crunch from pickled cabbage provides some respite from the heat!
Ingredients
250 g
Ground Pork
6 unit
Flour Tortillas
(Contains: Sulphites, Wheat)
113 g
Red Cabbage, shredded
160 g
Hot Pepper
1 tbsp
Enchilada Spice Blend
(Contains: Sulphites)
½ cup
Monterey Jack Cheese, shredded
(Contains: Milk)
4 tbsp
Chipotle Sauce
(Contains: Egg, Milk, Mustard, Soy)
56 g
Onion, chopped
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
7 g
Cilantro
1 tsp
Garlic Salt
3 tbsp
Sour Cream
(Contains: Milk)
Not included in your delivery
1.33 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition facts
Utensils
Cooking Steps
Before starting, wash and dry all produce. Heat a large non-stick pan over medium-high heat. While the pan heats, core, then cut poblano into 1/2-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping poblanos!)When the pan is hot, add poblanos to the dry pan. Cook, stirring occasionally, until dark golden-brown in spots, 4-6 min. Transfer poblanos to a plate.
Meanwhile, roughly chop cilantro.
Whisk together vinegar, 1 tsp oil and 1/4 tsp sugar (dbl both for 4 ppl) in a large bowl until sugar dissolves. Add cabbage and cilantro. Season with salt and pepper, to taste, then toss to combine.
Heat the same pan (from step 1) over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then pork and onions. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Season with pepper. Add poblanos, Enchilada Spice Blend and garlic salt. Cook, stirring often, until fragrant, 30 sec. Stir in chipotle sauce and 2 tbsp water (dbl for 4 ppl). Cook, stirring often, until sauce thickens slightly and coats pork mixture, 1-2 min. Season with salt and pepper, to taste.
Meanwhile, wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
Divide tortillas between plates. Top with pickled cabbage and pork filling. Sprinkle with cheese and dollop sour cream over top.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The chipotle sauce and enchilada spice blend deliver bold, smoky flavour that most reviewers loved; some found the dish milder than expected, while others felt the chipotle sauce overpowered the poblanos.
- Ease of prep: This recipe comes together quickly and with minimal effort, making it a great weeknight option even for those new to cooking with poblano peppers.
- Suggestions: Drain the ground pork well before adding the spice blend to keep the tacos from becoming too wet and messy. Adding a squeeze of lime juice to the pickled cabbage brightens the overall flavour, and some reviewers suggest making the slaw ahead of time to improve the pickle. Consider warming tortillas at reduced microwave power for around 45 seconds rather than the full minute to avoid over-softening. Use gloves when handling poblano peppers, as the oils can cause prolonged skin irritation.
- Leftovers: Some reviewers noted the filling-to-tortilla ratio felt uneven, with extra meat remaining after the tortillas ran out; consider scaling the tortilla quantity up if you prefer heartier tacos.
- Portions: A few reviewers felt the sour cream and cheese portions were on the smaller side, so having a little extra on hand is worth considering.
- Spice level: Poblano peppers cooked in pieces tend to be mild; those wanting more heat can keep some seeds in, while those sensitive to spice can remove all seeds and use less of the enchilada spice blend.
