Place all ingredients for the salsa verde in a food processor or blender and pulse until it is your desired consistancy. I prefer mine very smooth with no chunks but this is up to you! Season with salt to taste. Reserve in the fridge until serving.

Mix all the spicy crema ingredients together, taste and add some salt or more hot sauce if desired. Reserve in the fridge until serving.

In a large skillet heat the oil over medium high heat. Add the pork and break up with a wooden spoon while cooking. Cook until it is nicely browned 8-10 minutes. Add the chopped onion, grated garlic, oregano, salt, and pepper. Cook, stirring often for another 3-4 minutes until the onion is soft. Add the stock, reduce the heat to low and scrape any bits from the bottom of the pan to release them. Gently simmer this until the liquid has absorbed around 5 minutes.

Serve the pork with taco shells of choice, salsa, crema, and cheese so everyone can make their own tacos.