Kiwi tacos

1 red onion                        1 Poblano pepper

1 Roma tomato                 1 kiwi

1/4 ounce cilantro             1 lime

4 Tb sour cream                1 Tb. Mexican spice blend

10z ground pork                1 chicken stock concentrate

1.5 ounce tomato paste      flour tortillas

Wash and dry all produce. Halve, peel, and thinly slice onion. Mince a few slices until you have 2 Tbs. Core, de seed, and finely chop Poblano. Finely dice tomato. Peel and finely dice kiwi. Roughly chop cilantro leaves and stems. Cut lime into wedges. In a small bowl, combine sour cream and a squeeze of lime juice. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. In a medium bowl, toss together tomato, kiwi, minced onion, half the cilantro, and a squeeze of lime juice. Season with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add Poblano, sliced onion, and half the Mexican Spice. Cook, stirring occasionally, until softened and lightly charred, 3-4 minutes. Add pork, another large drizzle of oil, and remaining Mexican Spice to pan. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-5 minutes. Season with salt and pepper. Reduce heat under pan to medium low. TIP: If there’s excess grease in your pan, carefully pour it out. Stir in stock concentrate, ¼ cup water (⅓ cup for 4 servings), and tomato paste. Cook, stirring, until everything is coated in a thick sauce, 1-2 minutes. Season with salt and pepper. Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide pork filling, salsa, and crema between tortillas. Sprinkle with remaining cilantro. Serve with remaining lime wedges on the side.