Pork Poblano Tacos with Kiwi Salsa and Lime Crema

Wash and dry all produce. Halve, peel, and thinly slice most of the onion; finely mince about 1 tablespoon for the salsa. Core, seed, and finely chop the poblano. Core, seed, and finely dice the tomato. Peel and finely dice the kiwi. Roughly chop the cilantro. Cut the lime into wedges.

In a bowl, combine the minced onion, tomato, half the cilantro, kiwi, and a generous squeeze of lime juice. Season with salt and pepper to taste.

In a separate bowl, mix the sour cream with lime juice, salt, and pepper to taste.

In a large pan over medium-high heat, heat half of the oil. Add the sliced onion and poblano along with half of the paprika, half of the chili powder, and half of the cumin. Cook, stirring occasionally, until softened and lightly charred, 3–4 minutes.

Add the pork and remaining oil. Sprinkle in the remaining paprika, chili powder, and cumin. Cook, breaking up the meat, until browned and no longer pink, 4–5 minutes. Season with salt and pepper and drain excess grease if needed.

Reduce heat to medium-low. Stir in the chicken broth and tomato paste and simmer, stirring, until the pork is coated in a thick, glossy sauce, 1–2 minutes. Adjust seasoning to taste.

Wrap tortillas in a damp paper towel and microwave on high until warm and pliable, about 30 seconds.

Fill tortillas with the pork mixture, spoon over kiwi salsa, dollop with lime crema, and garnish with remaining cilantro.