Rachael's Pork Tacos with Poblanos and Raw Green Salsa

For the salsa, place tomatillos in food processor or blender and pulse into puree. Add salt, cilantro, mint, peppers, garlic, onion, avocado, and juice of 1 lime, and combine until fairly smooth. Adjust seasoning and thin with water if too thick. Store in fridge up to 2 weeks.

For the poblanos, char them over an open flame on burners or under a hot broiler until blistered all over. Cool poblanos in covered bowl. Peel and seed the peppers, then cut into thin strips or “rajas.”

For the onions, heat a medium skillet over medium heat and add 2 tablespoons olive or canola oil. Cook the onions slowly until sweet and very soft, but not caramelized, 20-25 minutes. Add water if they begin to brown and lower heat.

For the pork, season with salt and pepper and baking soda and chill uncovered 1 hour or overnight. (This will help the pork get extra-crispy once crumbled.)

Heat a large cast iron or nonstick skillet with 2 tablespoons oil over medium-high. When pan smokes, add pork and brown well, crumble, and season with cumin and oregano. To a food processor, add serrano peppers, scallions, garlic, chard, and parsley and cilantro. Pulse until smooth. Stir mixture into pork, adjust salt and pepper and add juice of 1 lime.

To serve, place cheese on hot tortilla, top with pork, poblanos, onions and a little raw salsa.

Tacos with All the Good Stuff