Slow Cooker

Braised Pork and Tomatillo Salsa with Cotija

with cotija and jasmine rice

Prep & Cook Time: 60+ min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

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 you!
A note about serious food allergies

In Your Box (serves 6)

  • Info
    6 tsp. Chicken Demi-Glace Concentrate
  • 24 oz. Boneless Pork Shoulder Roast
  • Info
    3 oz. Sour Cream
  • Info
    3 oz. Grated Cotija Cheese
  • 1½ cups Jasmine Rice
  • 2 Red Bell Pepper
  • 2 tsp. Garlic Salt
  • 6 fl. oz. Tomatillo Salsa
  • 6 Tomatillo
  • 1 Yellow Onion

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

Before You Cook

Cooking Guidelines

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
  1. 1

    Prepare The Ingredients

    Halve and peel onion. Cut halves into 1" dice. Stem, seed, remove ribs, and cut red bell pepper into 1" dice. Remove husk on tomatillos, rinse again, cut tops off, and quarter. There's a sticky residue underneath the tomatillo husk, which is why a second rinse is needed.

  2. 2

    Start The Meal

    In a clean slow cooker, combine onion, red bell peppers, tomatillos, chicken demi-glace, half the garlic salt, and tomatillo salsa. Top with pork roast and remaining garlic salt. Turn slow cooker on to high heat. Cover, and cook for 3 ½ hours. Make a cornstarch slurry. Stir into slow cooker and continue to cook until pork reaches a minimum internal temperature of 145 degrees, 30 minutes.

  3. 3

    Make The Rice

    After 3 ½ hours, bring a small pot with rice, 3 cups water, and ¼ tsp. salt to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner.

  4. 4

    Finish The Dish

    Plate dish as pictured on front of card, garnishing with cotija. Bon appétit!

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