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