Wash and dry all of your produce.

Halve and peel the onion. Very thinly slice one half and finely chop the other.

Core, deseed, and chop your poblano pepper. Pieces should be 1/2" thick.

Dice the tomato.

Roughly chop your cilantro.

Half the lime and cut one half into wedges.

Combine thinly sliced onion, vinegar, sugar, 1 TBSP of water, and a pinch of salt in a bowl.

Stir it until sugar and salt are dissolved and set to the side. Mix occasionally.

Heat olive oil in a large pan over medium-high heat.

Add pork and season with salt and pepper. Cook pork and then transfer it to a plate when it's cooked through.

Add the poblano pepper and diced onion to the pan, season with salt and pepper. Cook for 3-4 minutes until it's softend.

Add pork back into the pan. Add Southwest spice, stock concentrate, tomato paste, and 1/4 cup water. Cook until it's thickened, scraping the browned bits at the bottom as it cooks.

Combine sour cream, the juice from half of the lime, and a pinch of chipotle powder in a bowl. Add small amounts of water until your crema is thin enough to drizzle

Warm your tortillas and assemble your taco!

Enjoy!