Meal Kit

Pork Chili Verde

with corn and lime crema

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
Carb Conscious
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 2)

  • 6 Tomatillos
  • 3 oz. Corn Kernels
  • 1 Shallot
  • ¼ oz. Cilantro
  • Info
    ½ oz. Flour
  • Info
    2 oz. Sour Cream
  • ½ oz. Tortilla Strips
  • 4 tsp. Chicken Broth Concentrate
  • 1 Lime
  • 10 oz. Ground Pork

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium 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
  1. 1

    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.

  2. 2

    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. Lower heat to medium and keep pot on burner.

  3. 3

    Start the Soup

    Add 1 Tbsp. olive oil, shallot, tomatillo, and corn to hot pot. Stir often until tomatillos begin to soften, 4-5 minutes. Add flour and stir until no dry four remains in pot.

  4. 4

    Finish the Soup

    Stir 1¼ cups water, chicken base, and ½ tsp. salt into hot pot until completely combined. Bring to a simmer. Once simmering, stir in ground pork, 2 tsp. lime juice, half the cilantro (reserve remaining for garnish) until completely combined. Remove from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing with remaining cilantro, sour cream, and crispy tortillas. Squeeze lime wedges over to taste. Bon appétit!

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