All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Stem poblano pepper, seed, quarter lengthwise, and slice into ½” wide strips. Wash hands and cutting board after prepping.
Coarsely chop pulled pork. Excess pork fat will render while cooking and add flavor.
Heat the Pork
Place pork in a microwave-safe bowl and top with BBQ sauce. Microwave until hot, 3-4 minutes, stirring once halfway through.
Cover and set aside.
Make the Pasta
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add corn and poblano to hot pan and stir occasionally until tender, 2-3 minutes.
Add cream cheese, pasta, seasoning blend, sour cream, and 1 Tbsp. water. Stir until cream cheese is melted and mixture has combined, 1-2 minutes.
If too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.
Remove from burner. Stir in cheddar-jack cheese (reserve a pinch for garnish) until melted, 1-2 minutes.
Finish the Dish
Plate dish as pictured on front of card, topping pasta with pork mixture and remaining cheddar-jack cheese. Bon appétit!
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