Hatch Green Chile Pork Tacos

Instructions

1. 1
   Wash and dry all produce. Halve and peel the onion. Finely chop one half and very thinly slice the other half from pole to pole. Roughly chop the cilantro. Dice the tomatoes. Halve the lime, cutting one half into wedges for serving.
2. 2
   Place the sliced onion, white wine vinegar, 2 teaspoons sugar, 1/2 teaspoon salt, and 1 tablespoon water in a medium bowl. Toss until the sugar and salt are mostly dissolved. Set aside, tossing occasionally.
3. 3
   Heat a drizzle of olive oil in a large pan over medium-high heat. Add the ground pork, breaking it up into pieces. Season with salt and pepper. Cook, tossing, until browned, about 4 to 5 minutes. Transfer to a plate and set aside.
4. 4
   Heat another drizzle of olive oil in the same pan over medium-high heat. Add the chopped onion and Roasted Hatch Green Chile. Season with salt and pepper and cook until softened, about 3 to 4 minutes. Return the pork to the pan along with 2 tablespoons water, tomato paste, and chicken Better Than Bouillon. Season with the Hatch Red Chile Spice Blend and scrape up any browned bits from the bottom of the pan. Cook, stirring, until thick and saucy, about 2 to 3 minutes.
5. 5
   In a small bowl, combine the sour cream, a squeeze of lime juice, and a pinch of Hatch Red Chile Powder to taste. Stir in enough water to reach a drizzly consistency, about 1 to 2 teaspoons. Season with salt and pepper. Warm the tortillas.
6. 6
   Divide the pork filling, diced tomato, shredded cheese, cilantro, pickled onion, and Hatch Red Chile crema between the warmed tortillas. Serve with lime wedges on the side for squeezing over.