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
A note about serious food allergies
We're bringing our chili spoons to the party anytime anyone is stirring up a pot, and we're holding them in anticipation here: succulent pork, tomatillo, and corn, with some shallot stirred in and some cilantro on top, bringing out the verde in all its forms. It's pretty easy being green if being green is this chili.
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
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 Impossible burger, follow same instructions as ground pork in Step 2 , breaking up burger until heated through, 5-7 minutes.
If using ground beef, follow same instructions as ground pork in Step 2, breaking up beef until no pink remains and beef reaches minimum internal temperature, 5-7 minutes.
Prepare the Ingredients
Mince cilantro, leaves and stems.
Halve lime. Cut one half into wedges and juice the other half.
Remove husks from tomatillos, rinse again, and cut into ½" dice.
Peel and mince shallot.
Cook the Pork
Place a medium pot over medium-high heat.
Add 1 tsp. olive oil, ground pork, and a pinch of salt and pepper to hot pot. Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.
Transfer ground pork to a plate. Keep pot on burner and lower heat to medium.
Start the Soup
Add 1 Tbsp. olive oil, shallot, tomatillos, corn, and ¼ tsp. salt to hot pot.
Stir often until tomatillos begin to soften, 4-5 minutes.
Add flour and stir until no dry flour remains in pot.
Finish the Soup
Stir 1¼ cups water, chicken base, and ¼ tsp. salt into hot pot until completely combined. Bring to a simmer.
Once simmering, stir in ground pork, 1 tsp. lime juice, and half the cilantro (reserve remaining for garnish) until completely combined.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, garnishing with remaining cilantro, sour cream, and crispy tortillas. Squeeze lime wedges over chili to taste. Bon appétit!
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