Pork Carnitas Tacos

🥘 Ingredients

• Chicken Stock Concentrate
  1 unit
• Monterey Jack cheese
  1/2 c
• Southwest Spice Blend
  1 tbsp
• White Wine Vinegar
  5 tsp
• chipotle powder
  1 tsp
• cilantro
  ¼ ounce
• flour tortillas
  12 unit
• ground pork
  20 oz
• olive oil
  2 tsp
• paper
• pepper
• poblano pepper
  1 unit
• roma tomato
  2 unit
• salt
• sour cream
  4 tbsp
• sugar
  2 tsp
• tomato paste
  1.5 oz
• water
  5 tbsp
• yellow onion
  1 unit

🍳 Cookware

• medium bowl
• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Halve and peel yellow onion ; very thinly slice one half and finely chop remaining half. Core, deseed, and dice poblano pepper into ½-inch pieces. Dice roma tomato . Roughly chop cilantro .

   yellow onion: 1 unit, poblano pepper: 1 unit, roma tomato: 2 unit, cilantro: ¼ ounce
2. 

   2

   In a medium bowl , combine White Wine Vinegar , sliced onion, sugar , salt (we used ½ tsp), and water . Stir until sugar and salt are mostly dissolved. Set aside, stirring occasionally, until ready to use.

   White Wine Vinegar: 5 tsp, sugar: 2 tsp, salt, water: 1 tbsp
3. 

   3

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add ground pork * and season with salt and pepper . Cook, breaking up meat into pieces, until browned and cooked through, ⏱️ 6 minutes . Transfer to a plate and set aside.

   olive oil: 2 tsp, ground pork: 20 oz, pepper
4. 

   4

   Heat another drizzle olive oil in same pan over medium-high heat. Add poblano and chopped onion; season with salt and pepper. Cook, stirring, until softened, ⏱️ 4 minutes . Return pork to pan along with Southwest Spice Blend , Chicken Stock Concentrate , half the tomato paste (all for 4 servings), and water (1/3 cup for 4). Cook, scraping up the bottom bits, until the mixture is thickened and saucy, ⏱️ 2 minutes more.

   Southwest Spice Blend: 1 tbsp, Chicken Stock Concentrate: 1 unit, tomato paste: 1.5 oz, water: 4 tbsp
5. 

   5

   While filling cooks, in a small bowl , combine sour cream , a bit of onion pickling liquid to taste (start with just a bit), and a pinch of chipotle powder (add more if you like spicy). Stir in water 1 tsp at a time until it reaches drizzling consistency. Season with salt and pepper. Wrap the flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 30 seconds .

   sour cream: 4 tbsp, chipotle powder: 1 tsp, flour tortillas: 12 unit, paper
6. 

   6

   Divide tortillas between plates. Fill with the pork filling, tomato, Monterey Jack cheese , pickled onion (draining first), and crema. TIP: Alternatively, you can serve the fillings in separate bowls and let everyone build their own tacos.

   Monterey Jack cheese: 1/2 c