Salsa Verde Pork Tacos with Charred Corn Chimichurri and Lime Crema

These salsa verde pork tacos bring together savory ground pork, charred corn chimichurri and a bright lime crema for a quick and satisfying dinner. The pork is simmered with poblano pepper, tomato paste and cumin, then piled into warm tortillas with fresh tomato and a zesty corn-cilantro relish.

Perfect for a weeknight taco night, this recipe comes together in about 35 minutes. The charred corn adds a smoky sweetness, while the crema balances the heat. Serve with extra lime wedges and minced chili for a kick.

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Ingredients

13.4 ounce CornView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Drain and rinse half the corn (use all corn for 4 servings); pat very dry with paper towels. Halve, core and thinly slice the green pepper into strips. Halve, peel and thinly slice the shallot; mince a few slices until you have 1 teaspoon (2 teaspoons for 4 servings). Zest the lime until you have 1 teaspoon; quarter the lime. Mince the garlic. Finely chop the cilantro leaves and stems. Dice the tomato. Mince the chili pepper.
2. Heat a drizzle of vegetable oil in a large pan over high heat (if using a nonstick pan, heat without oil). Add the corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. (Tip: If corn begins to pop, cover the pan.) Season with salt and pepper. Turn off the heat; transfer the corn to a medium bowl.
3. Heat a drizzle of oil in the same pan over medium-high heat. Add the green pepper and cook, stirring, until slightly softened, 2-3 minutes. Add the sliced shallot and cook, stirring, until lightly browned and softened, 2-3 minutes more. Season with salt and pepper. Turn off the heat; transfer the vegetables to a plate.
4. Heat another drizzle of oil in the same pan over medium-high heat. Add the ground pork and cook, breaking it up into pieces, until browned and cooked through, 4-5 minutes. Set aside 1 teaspoon of the minced garlic, then add the remaining garlic to the pan. Season with salt and pepper and stir to combine. Stir in the cooked vegetables, tomato paste, chicken stock concentrate, half the cumin (you’ll use the rest later) and ¼ cup water (⅓ cup for 4 servings). Cook, stirring, until slightly thickened, 2-3 minutes. Season with salt and pepper. Turn off the heat.
5. To the bowl with charred corn, add the cilantro, minced shallot, juice from 2 lime wedges, remaining cumin, reserved garlic and 2 tablespoons olive oil (3 tablespoons for 4 servings). Season with salt and pepper; stir to thoroughly combine. In a small bowl, combine the sour cream, lime zest, salt and pepper. Stir in water 1 teaspoon at a time until the mixture reaches a drizzling consistency.
6. Wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Fill the tortillas with the pork mixture, diced tomato and chimichurri. Drizzle with the lime crema. Garnish with minced chili if desired. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use corn kernels from a can?

Yes, just drain and rinse them well, then pat dry before charring.

What can I substitute for sour cream?

Greek yogurt works well as a substitute for the lime crema.

Can I make this recipe gluten-free?

Use corn tortillas instead of flour tortillas to make it gluten-free.