Express
Chipotle Pork and Poblano Rice Bowl
with cilantro crema
Prep & Cook Time: 10-15 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk
Chef
David Padilla
Hola! This rice bowl brings some classic South-of-the-Border flavors, all coming together in record time. (Or "tiempro record.") Tender sliced pork, poblano sweet and slight heat, tangy smoky chipotle pesto, creamy cilantro crema, and cheese… we're eating every bite, in record time.
In Your Box (serves 2)
- 10 oz. Sliced Pork
- 8 oz. Chili Lime Rice
- 1 Poblano Pepper
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2 oz. Sour Cream
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1 oz. Shredded Cheddar-Jack Cheese
- 2 Green Onions
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1 Tbsp. Chipotle Pesto
- ¼ oz. Cilantro
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) BqBY25Pm
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Calories680
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Carbohydrates41g
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Net Carbs38g
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Fat35g
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Protein47g
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Sodium1610mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
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
Customize It Instructions
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If using 20 oz. sliced pork, follow same instructions as 10 oz. sliced pork, working in batches, if necessary.
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If using 20 oz. steak strips, follow same instructions as sliced pork in Step 1, stirring occasionally until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Work in batches if necessary.
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If using whole chicken breasts, pat dry, and, on a separate cutting board, cut into 1” dice. Season with a pinch of salt and pepper and follow same instructions as sliced pork in Step 1, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as sliced pork in Step 1, cooking until shrimp reaches minimum internal temperature, 2-3 minutes per side.
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1 Cook the Pork Mixture
Separate sliced pork into a single layer and pat dry. Coarsely chop. Season all over with 1/4 tsp. salt and a pinch of pepper.
Stem poblano pepper, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add sliced pork and poblano to hot pan. Stir occasionally until poblano has browned, no pink remains on pork, and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.Stir in pesto (to taste). Remove from burner. Rest, 3 minutes.While pork cooks, continue recipe. -
2 Prepare Ingredients and Make Crema
Trim and thinly slice green onions, keeping white and green portions separate.
Stem cilantro, reserving leaves whole.In a mixing bowl, combine sour cream, cilantro, 2 tsp. water, and 1/4 tsp salt. Set aside. -
3 Heat the Rice
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add white portions of green onions and rice to hot pan. Stir occasionally until rice is warmed through, 3-5 minutes.Remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, placing rice next to pork mixture and garnishing with cilantro crema, cheese, and green portions of green onions. Bon appétit!
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