Express
Chipotle Pork and Poblano Rice Bowl
with cilantro crema
Prep & Cook Time: 15-20 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk
- Calorie-Conscious
- Protein-Packed
- Gluten-Smart
Chef
David Padilla
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Sliced Pork
- 8 oz. Cooked White Rice
- 1 Poblano Pepper
- 2 oz. Light Sour Cream
- 4 Green Onions
- 1 oz. Shredded Cheddar-Jack Cheese
- 1 oz. Chipotle Pesto
- ¼ oz. Cilantro
- ½ 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)
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Calories650
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Carbohydrates37g
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Net Carbs33g
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Fat32g
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Protein46g
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Sodium1360mg
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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Cook the Pork Mixture
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.
Pat sliced pork dry. Coarsely chop, then separate pieces. Season all over with 1/4 tsp. salt and a pinch of pepper.Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add sliced pork and poblanos (use less if spice-averse) to hot pan. Stir occasionally until poblanos have 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 mixture cooks, continue recipe. -
2 Prepare Ingredients and Make Cilantro 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
Carefully massage rice in bag to break up any clumps. Remove rice from packaging.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.Add rice, garlic salt, and white portions of green onions to hot pan. Stir occasionally until rice is heated through, 1-2 minutes.Remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, topping rice with pork mixture and garnishing with cilantro crema, cheese, and green portions of green onions. Bon appétit!
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