All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
Stem poblano peppers, seed, and cut into 1/2" dice. _Wash hands and cutting board after prepping.
Peel and cut sweet potato into 1/2" dice.
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, 1/4 cup warm water, half the garlic salt, 1/4 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.
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
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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