Rachael's Pork Tacos with Poblanos and Raw Green Salsa – Rachael Ray

Ingredients

• For the raw green salsa:
• 6 tomatillos, husks removed and rinsed, coarsely chopped
• Salt
• About ½ cup cilantro (a handful of tops)
• About 2 tablespoons mint leaves
• 2 serrano or jalapeno peppers, coarsely chopped
• 1 clove garlic, crushed
• 1 small or ½ medium onion, chopped
• 1/2 ripe Haas avocado
• 1 lime
• ¼-1/2 cup water, to thin sauce if necessary
• For the pork tacos:
• 3 large or 4 small poblano peppers
• 4 tablespoons olive or canola oil
• 2 white onions, peeled, halved and thinly sliced
• 2 pounds coarse ground pork (ask your butcher to grind on coarse side for you)
• Salt and pepper
• 2 teaspoons baking soda
• 1 tablespoon ground cumin (a palmful)
• 2-3 stems fresh oregano, stemmed
• 1 bunch scallions, whites and greens, finely chopped
• 6 cloves of garlic, chopped
• 1 bunch Swiss chard, stemmed and finely chopped
• 1 cup combined parsley and cilantro tops, chopped
• 1 lime, plus wedges to serve
• Shredded Chihuahua or Monterey jack cheese
• 12-16 corn tortillas, charred