Pork Carnitas Tacos with Pickled Onion

This was my favorite hello fresh meal yet. Restaurant quality tacos at the cost of finding a few odd ingredients. -Connor

1 large red onion
5 tsp vinegar
4 tsp sugar
2 poblano peppers
2 smallish tomatoes
1 lime
1.5 lb ground pork
2 packs concentrated chicken stock (2-3 tbsp, Swanson probably preferred)
2 tbsp tomato paste
2 tsp chili powder
2 tsp cumin
2 tsp oregano
4 tbsp sour cream
1 tsp or more chipotle powder to taste (yes, it must be chipotle powder, not chili)
a bit of fresh cilantro
12 small flour tortillas
mild cheddar or monterey jack cheese, grated

Step 1: Chop onion – one half gets diced small, the other half gets chopped into slivers. Core, seed, and chop poblano peppers into 1/2 inch squares. Chop cilantro. Dice tomatoes into 1 cm pieces. Halve lime.

Step 2: Pickle the onion sliver half by mixing the 3 TBSP vinegar, 4 tsp sugar, 1 tsp salt, and 2 TBSP water in a bowl. Toss occasionally during the other steps.

Step 3: Cook the pork in a pan with olive oil and salt and pepper until browned.

Step 4: Cook poblano and the diced onion half on high with olive oil, salt and pepper 3-4 minutes. Add the pork mix, 2 tsp cumin, 2 tsp oregano, 2 tsp chili powder, stock concentrate, 2 TBSP tomato paste, and 2 tbsp water. Cook until thick, 2-3 minutes.

Step 5: Combine sour cream, chipotle powder, and the lime juice from the lime. Add some salt and pepper. Microwave the tortillas covered with a towel for 30 seconds.

Step 6: Put everything in the tortillas duh