Pork Carnitas Tacos

Pork Carnitas Tacos

with Pickled Onion & Monterey Jack Cheese

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At our local taqueria, a carnitas taco (or 5) is one of our go-to orders. After all, who can resist the rich flavor and tender texture of slow-roasted pork? Tonight, we’re creating a quick version with ground pork that uses carnitas-style seasonings: chili powder, garlic, and cumin, plus tomato paste for umami-packed richness and poblano pepper for smoky notes. It’s all stuffed into steamy tortillas with Monterey Jack cheese, pickled onion, tomato, and chipotle crema—basically, everything we crave on taco night and then some.

Tags:One Pan

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

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Onion

1 unit

Poblano Pepper

¼ ounce


1 unit

Roma Tomato

5 teaspoon

White Wine Vinegar

10 ounce

Ground Pork

1 tablespoon

Southwest Spice Blend

1 unit

Chicken Stock Concentrate

1.5 ounce

Tomato Paste

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
Calories860 kcal
Fat46 g
Saturated Fat18 g
Carbohydrate77 g
Sugar14 g
Dietary Fiber4 g
Protein36 g
Cholesterol115 mg
Sodium1600 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
Medium Bowl
Large Pan
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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• Wash and dry all produce. • Halve and peel onion; very thinly slice one half and finely chop remaining onion. Core, deseed, and dice poblano into ½-inch pieces. Roughly chop cilantro. Dice tomato.


• In a medium bowl, combine sliced onion, vinegar, 2 tsp sugar, salt (we used ½ tsp), and 1 TBSP water. Stir until sugar and salt are mostly dissolved. Set aside, stirring occasionally, until ready to serve.


• Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork* and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Transfer to a plate and set aside.


• Heat another drizzle of olive oil in same pan over medium-high heat. Add poblano and chopped onion; season with salt and pepper. Cook, stirring, until softened, 3-4 minutes. • Return pork to pan along with Southwest Spice, stock concentrate, half the tomato paste (all for 4 servings), and ¼ cup water (1/3 cup for 4). Cook, scraping up any browned bits from bottom of pan, until mixture is thickened and saucy, 1-2 minutes more.


• While filling cooks, in a small bowl, combine sour cream, a bit of onion pickling liquid to taste (start with ¼ tsp and add more if desired), and a pinch of chipotle powder (add more to taste if you like things spicy). Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. • Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.


• Divide tortillas between plates; fill with pork filling, tomato, Monterey Jack, cilantro, pickled onion (draining first), and crema. TIP: Alternatively, you can put everything in individual serving bowls and let everyone assemble their own tacos.