Slow Cooker

Chipotle Pork Sweet Potato and Poblano Rice Bowl

with sour cream and cheddar-jack cheese

Prep & Cook Time: 60+ min.

Cook Within: 5 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)

  • 18 oz. Sweet Potato
  • 15½ oz. Black Beans
  • 1½ cups Jasmine Rice
  • Info
    4 oz. Shredded Cheddar-Jack Cheese
  • 2 tsp. Garlic Salt
  • Info
    4 oz. Sour Cream
  • 2 Poblano Pepper
  • 6 tsp. Chicken Broth Concentrate
  • Info
    ½ cup Chipotle Pesto
  • 20 oz. Ground Pork

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
    698
  • Carbohydrates
    74g
  • Fat
    30g
  • Protein
    32g
  • Sodium
    1483mg

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

    Stem poblano peppers, seed, and cut into ½" dice. _Wash hands and cutting board after prepping. Peel and cut sweet potato into ½" dice.

  2. 2

    Start The Meal

    Place slow cooker liner in slow cooker, if desired. Fold top edges in before putting on lid. Combine diced peppers, sweet potatoes, 2 tsp olive oil, chicken base, ¼ cup warm water, half the garlic salt, ¼ tsp. salt, and a pinch of pepper in a clean slow cooker. Top with pieces of ground pork and remaining garlic salt. Turn slow cooker on to low heat. Cover, and cook until pork reaches a minimum internal temperature of 160 degrees, 4 hours.

  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

    After 4 hours, stir pesto and black beans into slow cooker until combined. Plate dish as pictured on front of card, garnishing with cheddar jack cheese and sour cream. Bon appétit!

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