- 1 Red Onion
- 1/2 cup Roasted Hatch Green Chile
- 1/2 ounce Cilantro
- 2 Roma Tomato
- 1 Lime
- 5 tsp White Wine Vinegar
- 1 pound Ground Pork
- 2 TBSP Tomato Paste
- 2 tsp chicken better than buillon
- 4 TBSP Sour Cream
- 1 tsp Hatch Red Chile Powder

- 1 tsp Hatch Red Chile Spice blend
- Flour Tortillas
- 1/2 cup shredded Cheese

- 1- 2 tsp Sugar

- Salt and pepper

1.Wash and dry all produce. Halve and peel onion. Finely chop one half; very thinly slice other half from pole to pole. Roughly chop cilantro. Dice tomato. Halve lime. Cut one half into wedges.

2. Pickle Onion:
Place sliced onion, vinegar, 2 tsp sugar, ½ tsp salt, and 1 TBSP water in a medium bowl. Toss until sugar and salt are mostly dissolved. Set aside, tossing from time to time.

3. Cook Pork:
Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork, breaking up meat into pieces. Season with salt and pepper. Cook, tossing, until browned, 4-5 minutes. Transfer to a plate and set aside.

4. Finish Filling:
Heat another drizzle of olive oil in same pan over medium-high heat. Add chopped onion and Roasted Hatch Green Chile. Season with salt and pepper. Cook, tossing, until softened, 3-4 minutes. Add pork to pan along with 2 TBSP water, 2 TBSP tomato paste, and stock concentrate. Season with Hatch Red Chile Spice blend. Scrape up any browned bits on bottom. Cook, stirring, until thick and saucy, 2-3 minutes.

5. Make Crema and Warm Tortillas:
Combine sour cream, a squeeze of lime juice, and a pinch of Hatch Red Chile Powder (use more or less to taste) in a small bowl. Stir in enough water to give mixture a drizzly consistency, 1-2 tsp. Season with salt and pepper. Heat up tortillas

6. Assemble and Serve:
Divide filling, tomato, cheese, cilantro, pickled onion, and crema between tortillas. (TIP: You can put everything in individual serving bowls and let everyone assemble their own tacos.) Serve with lime wedges on the side for squeezing over.