Braised Pork and Tomatillo Salsa with Cotija
with cotija and jasmine rice
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
In Your Box (serves 6)
- 24 oz. Boneless Pork Shoulder Roast
- 2 Red Bell Pepper
- 1½ cups Jasmine Rice
- 1 Yellow Onion
- 6 fl. oz. Tomatillo Salsa
- 6 Tomatillo
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- 2 tsp. Garlic Salt
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.
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Nutrition (per serving) 9OzQLMq5
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Calories470
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Carbohydrates55g
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Net Carbs52g
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Fat13g
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Protein34g
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Sodium1470mg
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
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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 1/2 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 1/2 hours, bring a small pot with rice, 3 cups water, and 1/4 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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