Dinner Tonight: Pork Tacos With Poblano And Tomatillo Salsa Recipe

• 1 pound pork loin, sliced thinly
• Juice of 3 limes
• 8 tomatillos, husk removed and washed
• 2 poblanos
• 1 red onion, sliced 1/4-inch thick
• Canola oil
• Salt and pepper
• 2 garlic cloves
• 1/2 cup cilantro, chopped
• Juice of 1 lime
• 2 tablespoons honey
• 12 corn tortillas
• 1/4 chopped white onion

1. Turn on the broiler or grill to high. Lightly coat the poblanos, tomatillos, and red onion in canola oil, and a sprinkling of salt and pepper. Cook the poblanos and tomatillos for about 5 minutes a side, or until charred on all sides. Cook the onions until browned, just a couple minutes a side. Transfer the onions and tomatillos to a bowl and set aside. Wrap the poblanos in a bag and steam for 15 minutes.
2. Meanwhile, place the pork into a bowl and pour in the juice of 2 limes. Sprinkle a pinch of a salt on top, stir until coated, and set aside for 15 minutes.
3. Rub the skins off the poblanos, and remove their seeds and stems. Add them to the blender, along with the tomatillos, red onion, garlic, half of the cilantro, juice of 1 lime, and the honey. Process until smooth. Season with salt and pepper.
4. Cook the pork in a skillet set over high heat for just a minute or so, or until it is no longer pink. Remove the pork. Warm the corn tortillas for a few seconds on each side in the empty skillet.
5. Serve the pork with the tortillas, salsa, chopped onion, cilantro, and salt to taste.

pork loin, poblanos, red onion, canola oil, salt, garlic, cilantro, lime, honey, corn tortillas, white onion

Taken from www.seriouseats.com/recipes/2009/04/dinner-tonight-pork-tacos-with-poblano-and-to.html (may not work)