INGREDIENTS
- 1 large fresh poblano chile
- 1 clove garlic
- 1 or 2 fresh fresh serrano chiles, stemmed and roughly chopped
- 1 medium bunch cilantro, (tough lower stems cut off, the leafy part roughly chopped), plus additional for serving
- 1 medium bunch parsley (tough lower stems cut off, the leafy part roughly chopped)
- 1 1/2 pounds ground pork (you’ll need pork that’s a little fatty—25 to 30%—and preferably coarsely ground)
- 3 tablespoons spinach powder (available at well stocked grocery stores and from on-line sources)
- 2 tablespoons light-flavored vinegar (I like rice wine vinegar here)
- 2 teaspoons salt
- 12 fresh corn tortillas
- Roasted Tomatillo Salsa for serving
INSTRUCTIONS
Roast the poblano chile directly over a gas flame or 4 inches below a very hot electric broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, about 10 minutes for the broiler. Cool until handleable, rub off the blackened skin, tear open and pull out the stem and seed pod. Quickly rinse to remove any seeds or bits of skin. Roughly chop and scoop into a food processor, along with the garlic, serrano(s), cilantro and parsley. Pulse until uniformly chopped, then run the machine until you have a coarse puree.
In a large bowl, combine the pork with the green seasonings, spinach powder, vinegar, and the salt—your hand is the most efficient utensil for working the seasonings thoroughly into the meat. Break up the meat mixture as you transfer it to a 12 inch non-stick skillet set over medium heat. Cook turning frequently until cooked through (there will be browned edges), about 10 minutes. Scoop the mixture into warm corn tortillas and top with salsa and cilantro leaves, serve immediately.
