---
title: "Pork Carnitas Tacos: Pickled Onion & Monterey Jack Cheese"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/pork-carnitas-tacos-605a44bc425f260d2d63df72
servings: 2
prep_time: "10 minutes"
cook_time: "25 minutes"
time_required: "35 minutes"
difficulty: Easy
allergens:
  - Milk
  - Soy
  - Wheat
tags:
  - One Pan
  - Tacos
  - Mexican
  - Quick
  - Dinner
rating: 4.5
rating_count: 114400
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the pickled onions, which added a tangy kick.
  - theme: Ease of prep
    text: Quick and easy to make with simple instructions.
image: "https://images.recipes.furrysalamander.com/pork-carnitas-tacos.avif"
---
Wash and dry all produce. Halve and peel @yellow onion{1%unit}; very thinly slice one half and finely chop the remaining onion. Core, deseed, and dice @poblano pepper{1%unit} into ½-inch pieces. Roughly chop @cilantro{1%bunch}. Dice @roma tomato{1%unit}.

In a #medium bowl{}, combine sliced onion, @white wine vinegar{2%tbsp}, @sugar{2%tsp}, @salt{½%tsp}, and 1 TBSP @water{1%cup}. Stir until sugar and salt are mostly dissolved. Set aside, stirring occasionally, until ready to serve.

Heat a drizzle of @olive oil{1%tbsp} in a #large pan{} over medium-high heat. Add @ground pork{12%oz} and season with salt and @black pepper{1%pinch}. Cook, breaking up meat into pieces, until browned and cooked through ~{5%minutes}. Transfer to a plate and set aside.

Heat another drizzle of olive oil in the same pan over medium-high heat. Add poblano and chopped onion; season with salt and pepper. Cook, stirring, until softened ~{3%minutes}. Return pork to pan along with @southwest spice blend{1%unit}, @chicken stock concentrate{1%unit}, half the @tomato paste{2%tbsp}, and ¼ cup water. Cook, scraping up any browned bits from bottom of pan, until mixture is thickened and saucy ~{2%minutes} more.

While filling cooks, in a #small bowl{}, combine @sour cream{2%tbsp}, a bit of onion pickling liquid to taste, and a pinch of @chipotle powder{¼%tsp}. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. Wrap @flour tortillas{4%unit} in damp paper towels and microwave until warm and pliable ~{30%seconds}.

Divide tortillas between plates. Fill with pork filling, tomato, @monterey jack cheese{½%cup}, cilantro, pickled onion, and crema.