Express
Pork and Poblano Chili
with chipotle crema and green onions
Prep & Cook Time: 10-15 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
Chef
Laura Alpern
Aw yeah it's chili time. The weather is cool, the footballs are out, and our spoons are ready. Pork, black beans, tomatoes, and corn, with a cooling crema and green onions on top… sweater on, spoon up, can't wait to eat.
In Your Box (serves 2)
- 10 oz. Ground Pork
- 4 oz. Black Beans
- 4 oz. Crushed Tomatoes
- 1 Poblano Pepper
- 3 oz. Fire Roasted Corn Kernels
- 2 oz. Chipotle Crema
- 2 Green Onions
- 1½ Tbsp. Tomato Puree
- 2 tsp. Chicken Demi-Glace Concentrate
- 1 Tbsp. Chile and Cumin Rub
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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Calories580
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Carbohydrates35g
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Net Carbs27g
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Fat34g
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Protein35g
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Sodium1420mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Pot
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 20 oz. ground pork, follow same instructions as 10 oz. ground pork, working in batches, if necessary.
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If using ground beef, follow same instructions as ground pork in Steps 1 and 3, breaking up until no pink remains and beef reaches minimum internal temperature, 4-6 minutes.
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If using ground turkey, follow same instructions as ground pork in Steps 1 and 3, breaking up until no pink remains and turkey reaches minimum internal temperature, 7-9 minutes.
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1 Start the Pork
Place a large pot over medium-high heat and add 2 tsp. olive oil.
Add pork, chile and cumin rub, and a pinch of salt to hot pot. Break up meat until beginning to brown, 3-4 minutes.While pork cooks, continue recipe. -
2 Prepare the Ingredients
Trim and thinly slice green onions, keeping green and white portions separate.
Stem poblano, 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. -
3 Start the Chili
Add poblano (use less if spice-averse) to hot pot and stir occasionally until slightly softened and pork reaches a minimum internal temperature of 160 degrees, 3-4 minutes.
Add tomato puree and cook, 30 seconds.Stir in demi-glace and 1 cup water until combined. -
4 Finish Chili and Finish Dish
Add black beans and their liquid, crushed tomatoes, corn, white portions of green onions, 1/4 tsp. salt, and 1/4 tsp. pepper to hot pot. Bring to a simmer.
Once simmering, stir occasionally until combined and slightly thickened, 4-5 minutes.Remove from burner.Plate dish as pictured on front of card, topping chili with green portions of green onions and chipotle crema. Bon appétit!
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