Pork and Corn Posole

with queso fresco and cilantro

Prep & Cook Time: 60+ min.

Cook Within: 6 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)

  • ¼ oz. Cilantro
  • 1 oz. Seasoned Rice Wine Vinegar
  • 15½ oz. Black Beans
  • 1 Red Onion
  • Info
    2 oz. Queso Fresco
  • 4 fl. oz. Tomatillo Salsa
  • Info
    6 tsp. Chicken Demi-Glace
  • 14½ oz. Canned Diced Tomatoes
  • 10 oz. Corn Kernels
  • 24 oz. Boneless Pork Shoulder Roast

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
    319
  • Carbohydrates
    32g
  • Fat
    7g
  • Protein
    34g
  • Sodium
    1050mg

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

    Drain and rinse beans. Halve and peel onion. Slice halves into thin strips. Mince cilantro. Combine ½ the onion, rice vinegar, and a pinch of salt and pepper.

  2. 2

    start the meal

    Place slow cooker liner in slow cooker, if desired. If using an electric pressure cooker, fold top edges in before putting on lid. Combine pork, tomatoes, corn, remaining onions, demi, salsa, ½ tsp. salt and a pinch of pepper in slow cooker. Turn slow cooker on to high heat. Cover, and cook until pork reaches a minimum internal temperature of 145 degrees, 4 hours.

  3. 3

    shred the pork

    Carefully remove pork from slow cooker and shred into bite-sized pieces. Stir into slow cooker along with beans.

  4. 4

    finish the dish

    Plate as shown.

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