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Dinner Tonight: Pork Tacos with Poblano and Tomatillo Salsa

It's funny how a missing ingredient can lead to a whole new dinner. The original idea was to remake the poblano tacos I had so loved from last summer. It's a relatively easy recipe, but I was missing something, and so I searched through my fridge to see what kind of taco I could get away with. That's where I find some leftover pork and a whole gob of tomatillos from a previous batch of salsa.

I snatched this salsa from a grilled nacho recipe by Bobby Flay. I love the way he blends the tang of tomatillos and the heat of the poblanos with the slight relief of honey. You'll only need about half the salsa for the tacos, but I think it's good enough to just dip tortilla chips in—or eat with a spoon. I'd make the whole thing.

Though the pork is a great balance for the salsa, some skirt steak would be a perfect choice, too. As would shrimp, now that I think about it.

Pork Tacos with Poblano and Tomatilllo Salsa

About the author: Nick Kindelsperger is a freelance writer in Chicago. He is the co-founder of The Paupered Chef and spends most of his time playing with the new cooking gadgets he got from his wedding.

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