My Deliveries
arrow right iconarrow right icon
Menu for 10 Feb to 16 Feb
arrow right iconarrow right icon
Pork Carnitas Tacos
Pork Carnitas Tacos

Pork Carnitas Tacos

with Pickled Onion and Monterey Jack Cheese

Read more

Think of this as a quicker, weeknight-friendly version of carnitas, one that doesn’t involve hours of slow-cooking like it typically would. To create that deep, warm profile in minimal time, you’ll add a spice blend and a bit of stock to ground pork, which makes it nice, rich, and saucy. It’s the centerpiece of these tacos, which come with lots of tasty toppings that everyone can add as they please.

Tags:SpicyOne Pan

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Red Onion

1 unit

Poblano Pepper

¼ ounce


1 unit

Roma Tomato

1 unit


5 teaspoon

White Wine Vinegar

10 ounce

Ground Pork

1 tablespoon

Fajita Spice Blend

1 tablespoon

Tomato Paste

1 unit

Chicken Stock Concentrate

2 tablespoon

Sour Cream


1 teaspoon

Chipotle Powder

6 unit

Flour Tortillas


¼ cup

Monterey Jack Cheese


Not included in your delivery

2 teaspoon


2 teaspoon

Olive Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3305 kJ
Calories790 kcal
Fat39 g
Saturated Fat15 g
Carbohydrate69 g
Sugar11 g
Dietary Fiber12 g
Protein36 g
Cholesterol110 mg
Sodium930 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Slotted Spoon
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce. Halve and peel onion. Finely chop one half; very thinly slice other half from pole to pole. Core, seed, and dice poblano into ½-inch squares. Roughly chop cilantro. Core and dice tomato. Halve lime. Cut one half into wedges for serving.


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.


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.


Heat another drizzle of olive oil in same pan over medium-high heat. Add chopped onion and poblano. Season with salt and pepper. Cook, tossing, until softened, 3-4 minutes. Add pork to pan along with 2 TBSP water, fajita spice, 1 TBSP tomato paste (we sent more), and stock concentrate. Scrape up any browned bits on bottom. Cook, stirring, until thick and saucy, 2-3 minutes.


Combine sour cream, a squeeze of lime juice, and a pinch of chipotle 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. Wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.


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.