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
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.
You Will Need
Large Non-Stick Pans
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, seed, remove ribs, and halve red bell pepper. Slice into ½"-thick piece.
Coarsely chop pineapple
Coarsely chop slaw mix
In a mixing bowl, combine slaw mix, dressing, and a pinch of salt. Set aside.
Separate sliced pork into a single layer and pat dry. Season all over with a pinch of salt.
Cook the Red Bell Pepper
Place a large non-stick pan over medium-high heat.
Add 1 tsp. olive oil, red bell pepper to hot pan. Stir occasionally until tender, 5-8 minutes.
Add a pinch of salt and pepper.
Make the Sauce
Add pineapple, chipotle seasoning, chicken demi, and 3 Tbsp. water to hot pan. Bring to a simmer
Once simmering, remove from burner. Cover and set aside.
Cook the Pork
Place another large non-sick pan over medium-high heat and add 1 tsp. olive oil Add sliced pork** to hot pan. Stir occasionally until no pink remains and pork reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Stir in with ¼ tsp. salt and a pinch of pepper. Remove from burner. Transfer cooked pork to sauce and stir to coat.
Finish Tacos and Finish Dish
Stir slaw to recombine.
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Plate dish as pictured on front of card, placing pork and sauce in tortillas and topping with slaw. Bon appétit!
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