Pork and Poblano Flautas
with cilantro-lime crema and cotija
Prep & Cook Time: 20-30 min.
Difficulty Level: Easy
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Why is Hatch chile called “hatch?” The answer is fairly simple: the Hatch chile is grown in the Hatch valley of New Mexico. (This is also why Hatch, New Mexico is known as the “Chile Capitol of the World.”) The soil around Hatch contributes to the flavor of the peppers grown in them, which makes sense. What also makes sense is adding that flavor to the filling of crunchy, yummy flautas, along with poblano, chile and cumin seasoning, and ground pork. The journey of the hatch from New Mexico to your plate is a delicious one.
In Your Box (serves 2)
- 10 oz. Ground Pork
- 1 Lime
- 1 Poblano Pepper
- 1¾ oz. Fire-Roasted Diced Hatch Green Chile Peppers
- ¼ oz. Cilantro
- 2 tsp. 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.
Nutrition (per serving) Wq4yznO4
You Will Need
- Olive Oil
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
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
Customize It Instructions
If using diced chicken breasts, pat dry. Follow same instructions as ground pork in Step 2, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
If using ground beef, follow same instructions as ground pork in Step 2, breaking up until beef reaches minimum internal temperature, 4-6 minutes.
Prepare Ingredients and Make Crema
Halve lime. Cut one half into wedges and juice the other half.Mince cilantro (no need to stem).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.In a mixing bowl, combine sour cream, 1 Tbsp. lime juice, half the cilantro (reserve remaining for garnish), and a pinch of salt. Set aside.
Start the Filling
Place a large non-stick pan over medium-high heat.Add ground pork to hot, dry pan and stir occasionally, 2 minutes.Add poblanos, chile and cumin rub, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until peppers are softened, no pink remains on ground pork, and ground pork reaches a minimum internal temperature of 160 degrees, 6-8 minutes.
Finish the Filling
Stir 2 Tbsp. water, Hatch green chiles (to taste), and softened cream cheese into hot pan. Bring to a simmer.Once simmering, stir occasionally until combined and creamy, 1-2 minutes.Remove from burner.
Assemble the Flautas
Place tortillas on a clean work surface.Divide filling evenly among tortillas, placing in center of each tortilla. Tuck one tortilla end under filling and roll tightly, placing seam-side down.Wipe pan clean and reserve.
Toast Flautas and Finish Dish
Return pan used to cook filling to medium heat and add 2 tsp. olive oil. Working in batches if necessary, place flautas in hot pan, seam-side down. Cook until browned on one side, 2-3 minutes.Replenish oil, if necessary. Gently roll to opposite side and cook until browned, 2-3 minutes.Remove from burner.Plate dish as pictured on front of card, garnishing with crema, cotija, and remaining cilantro. Squeeze lime wedges over to taste. Bon appétit!
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